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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffed Pepperoncini Recipe

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This recipe for Stuffed Pepperoncini is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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