• Cooking Time: 12 minutes
  • Servings: 28 stuffed peppers
  • Preparation Time: 40 minutes



  • 3 slices of bacon, finely chopped
  • 2 shallots, minced (1/4 cup)
  • 1/2 medium red pepper, minced about 1/3 cup
  • 1 3 oz. package cream cheese
  • 2 tsp. milk
  • 2 jars (9 to 10 oz each) pepperoncini, drained (about 28 peppers)


  • In a non stick 10 inch skillet, cook bacon until brown.
  • Drain bacon on paper towel. Discard all but 1 T. of bacon drippings.
  • In bacon drippings, cook shallots and red pepper over medium heat till tender.
  • In a small bowl, beat cream cheese and milk, with mixer till smooth.
  • Add bacon and shallot mixture and beat until just combined.
  • Spoon cream cheese mixture into a heavyweight blastic bag with the tip cut off or in a plastic pastry bag with star tip.
  • With a small knife, cut a slit lengthwise in each pepper, being careful not to cut all the way through.
  • Pipe the filling into each pepper.
  • Cover and refrigerate up to one day if needed.
  • Let stand 1 hour at room temperature before serving.
  • Sprinkle with paprika right before serving.

Categories: Appetizer  Dairy 
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