Stuffed Pepperoncini Recipe -
Stuffed Pepperoncini Recipe
  • READY IN hrs

Stuffed Pepperoncini

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

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Ingredients Edit and Save

Original recipe makes 36 servings Change Servings
  • PREP

    45 mins

    1 hr 45 mins


  1. In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 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!

Most Helpful Critical Review
Oct 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.


80 Ratings

Jan 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!

Jan 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.

Jan 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.

Dec 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.

Dec 07, 2003

This recipe tasted great!

Apr 10, 2003

These were wonderful and I don't normally like pepperoncini or cold bacon. But the combination works great. Very easy to make.


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  • Calories
  • 52 kcal
  • 3%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 385 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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