If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.
Original recipe makes 36 servings
Ingredients
6 slices bacon, cut into small pieces
1/3 cup minced shallots
1 red bell pepper, minced
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
32 ounces pepperoncini
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PREP
45 mins
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READY IN
1 hr 45 mins
Directions
- 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
Calories: 52 kcal
Carbohydrates: 1.9 g
Cholesterol: 10 mg
Fat: 4.4 g
Fiber: 0.4 g
Protein: 1.3 g
Sodium: 385 mg