Rating: 4.5 stars 4.3
90 Ratings
  • 5 star values: 52
  • 4 star values: 23
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 1

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

Recipe Summary

prep:
45 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
36
Yield:
36 servings
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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; protein 1.3g; carbohydrates 1.9g; fat 4.4g; cholesterol 10.1mg; sodium 384.8mg. Full Nutrition
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