"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stuffed Pepperoncini Recipe

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This recipe for Stuffed Pepperoncini, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Friday, October 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 slices bacon, finely chopped
2 shallots, minced (1/4 cup)
1/2 medium red pepper, minced (1/3 cup)
1 package (3 oz) cream cheese, softened
2 teaspoon milk
2 jars (9-10.5 oz) peppers (about 28)

Directions:
Directions:
Cook bacon, drain on paper towels. In bacon drippings (about 1 tablespoon) cook shallots and red pepper over medium heat, stirring frequently until tender. About 5 minutes. Remove from heat. Beat cream cheese and milk until smooth. Add bacon and shallot mixture and beat just until combined. Spoon mixture into heavy weight plastic bag with one corner cut to make a 1/4 inch opening. With a small knife, cut a slit lengthwise in each pepper, being careful not to cut all the way through peppers. Squeeze cream cheese mixture into peppers; cover and refrigerate up to 1 day.

 

 

 

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