Recipe by VALLY
"If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
bacon, cut into small pieces
red bell pepper, minced
1 (8 ounce) package
cream cheese, softened
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!
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.
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!
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.
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.
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.
This recipe tasted great!
These were wonderful and I don't normally like pepperoncini or cold bacon. But the combination works great. Very easy to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 40
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Baked mushrooms are stuffed with seasoned crabmeat.
Baked zucchini boats are stuffed with seasoned ground beef and Italian sausage.
What's cooking in Fort Worth? Delicious stuffed-jalapeño poppers, of course.