If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.

VALLY
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.

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  • 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

52 calories; 4.4 g total fat; 10 mg cholesterol; 385 mg sodium. 1.9 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
This made me VERY popular at a family picnic this past weekend. Remember everything's better w/ bacon! I tried two different brands of pepperoncini... Vlassic and Cento. The Vlassic peppers were BIG mild and very vinegar-y. They had the typical Vlassic dye to them very bright stains everything! The Cento peppers were smaller and had a bit more bite to them. I think I liked the cento peppers better since the smaller peppers (while being more difficult to fill) had just the right amount of the sourcream mixture in there. I also just sliced the tops off vs slitting them down the center. Great recipe! Read More
(42)

Most helpful critical review

Rating: 3 stars
10/01/2003
Thesem were a lot of work and did not go over well when I served them. I think they looked a little un-appetizing and those that tried them said they were a bit too spicy. Wouldn't do again. Read More
(7)
91 Ratings
  • 5 star values: 51
  • 4 star values: 25
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
01/25/2004
This made me VERY popular at a family picnic this past weekend. Remember everything's better w/ bacon! I tried two different brands of pepperoncini... Vlassic and Cento. The Vlassic peppers were BIG mild and very vinegar-y. They had the typical Vlassic dye to them very bright stains everything! The Cento peppers were smaller and had a bit more bite to them. I think I liked the cento peppers better since the smaller peppers (while being more difficult to fill) had just the right amount of the sourcream mixture in there. I also just sliced the tops off vs slitting them down the center. Great recipe! Read More
(42)
Rating: 5 stars
01/25/2004
This made me VERY popular at a family picnic this past weekend. Remember everything's better w/ bacon! I tried two different brands of pepperoncini... Vlassic and Cento. The Vlassic peppers were BIG mild and very vinegar-y. They had the typical Vlassic dye to them very bright stains everything! The Cento peppers were smaller and had a bit more bite to them. I think I liked the cento peppers better since the smaller peppers (while being more difficult to fill) had just the right amount of the sourcream mixture in there. I also just sliced the tops off vs slitting them down the center. Great recipe! Read More
(42)
Rating: 5 stars
01/25/2004
yummy!!!! I used mild pepperoncini. It IS much easier cutting the top off and piping the cream cheese mixture in. For those who don't like spicy food simply use the mixture and spread on crackers. Excellent! Read More
(35)
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Rating: 5 stars
01/25/2004
Very good recipe! The only thing I changed was I didn't cut a slice down the side to pipe in the cream cheese mixture. I cut the cap of the pepperoncini halfway off piped the mixture into the pepper using a pastry bag and wide hole tip and stuck the cap back on. They looked much tastier and neater that way. Read More
(29)
Rating: 5 stars
01/25/2004
Absolutely terrific! I put them on a antipasto platter with salami pepperoni black olives and provelone cheese. And just like the recipe says I was asked for the receipe. My only suggestion is to prep your peppers first. I also cut the tops off the peppers and cleaned the seeds out. Then I allowed them to dry on a paper towel while I made the filling. I loved this receipe it's a lot of work but very well worth it. Read More
(16)
Rating: 5 stars
12/07/2003
This recipe is fabulous. I cleaned the seeds out of the peppers rinsed and dried them and then used a large ruffle tip to pipe the filling in. Everyone loved them and they were gone in no time. Read More
(13)
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Rating: 5 stars
12/07/2003
This recipe tasted great! Read More
(10)
Rating: 4 stars
04/10/2003
These were wonderful and I don't normally like pepperoncini or cold bacon. But the combination works great. Very easy to make. Read More
(8)
Rating: 4 stars
04/10/2003
These little guys are great! They are time-consuming to make but well worth it! I also found it easier to cut off the tops and fill them that way. I also added a little sour cream to thin the filling slightly. Read More
(8)
Rating: 3 stars
10/01/2003
Thesem were a lot of work and did not go over well when I served them. I think they looked a little un-appetizing and those that tried them said they were a bit too spicy. Wouldn't do again. Read More
(7)