DRIED PEPPERONCINI PEPPERS RECIPES
STUFFED PEPPERONCINI RECIPE | ALLRECIPES
If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.
Provided by VALLY
Categories Appetizers and Snacks Spicy
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Yield 36 servings
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
- In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
- In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
- Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.
Nutrition Facts : Calories 52.2 calories, CarbohydrateContent 1.9 g, CholesterolContent 10.1 mg, FatContent 4.4 g, FiberContent 0.4 g, ProteinContent 1.3 g, SaturatedFatContent 2.1 g, SodiumContent 384.8 mg, SugarContent 0.2 g
STUFFED PEPPERONCINI RECIPE | ALLRECIPES
If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.
Provided by VALLY
Categories Appetizers and Snacks Spicy
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Yield 36 servings
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
- In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
- In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
- Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.
Nutrition Facts : Calories 52.2 calories, CarbohydrateContent 1.9 g, CholesterolContent 10.1 mg, FatContent 4.4 g, FiberContent 0.4 g, ProteinContent 1.3 g, SaturatedFatContent 2.1 g, SodiumContent 384.8 mg, SugarContent 0.2 g
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