Reviewed: Sep. 27, 2009

These little babies are soo yummy!!Please be advised, chop up the veggie's/bacon in the food processor if you plan on using a piping bag.I did it by hand, thought they were small enough but of course they weren't:( so I stuffed them by hand with a spoon. No biggy. They are a little hot which i enjoy and with the vinegary taste of them it is perfect with the filling. thank You,Vally We have a Winner!!:):)

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Sep. 23, 2009

These were soo good. I didn't have any red pepper so I used yello and I doubled all the goodies in the filling and threw in some green onions I needed to use up. I had some leftover filling so I stuffed some mushrooms with it. They are easier to stuff if you use a pastry bag or put the filling in a ziploc bag and snip the corner. I will be using these again for company.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Feb. 12, 2009

This recipe is a lot of work, but even the picky people tried them and said they weren't bad. I love them, but I love pepperoncini. One warning though, they are a lot of work.

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Andy

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Reviewed: Dec. 29, 2008

Just delicious! Very time-consuming and messy, though, and I cut the tops off the peppers as other reviewers also suggested, but I would make them again. I also omitted the milk, and used dairy-free cream cheese. I poured out nearly all of the bacon fat before cooking the shallots. Had some leftover filling, which I spread into celery stalks. The filling is great as a dip in itself. Thanks for this yummy recipe!

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Bzorg

Home Town: Trumbull, Connecticut, USA

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Reviewed: Nov. 25, 2008

These were very good but time consuming. The flavor needs to burst more. I love pepperoncinis and am always looking for new ways to use them.

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TRAILINDAWG

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Sep. 23, 2008

This was just fantastic! Left out the milk though because we didn't want our mixture to be too creamy and they still turn out well. Tip; don't overcook the bacon, and try adding dill to the cream cheese before stuffing into pepperoncinis. Took these to a family gathering and there was nothing left, thanks!

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 14, 2008

Never in million years would I make this for a large gathering. Way too time consuming! I made them as a snack and while they were good, if I were to serve them to many, I would chop up the peppers and mix them in with the cream cheese mixture and use it as a dip or spread because that was really good! Thanks!

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Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

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Reviewed: Jan. 2, 2008

These are SO good! It's a nice option if you need to take a cold appetizer and you don't want to make a dip. Yummm!!!

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REDHOTRS

Cooking Level: Intermediate

Home Town: Fleetwood, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

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Reviewed: Nov. 11, 2007

Pretty bland and labor intensive. I'm sure if you added spices to the cream cheese mixture it would help. I made as directed, but figured it would be bland so I added some garlic powder; it wasn't enough.

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NUTFISH1

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Reviewed: Nov. 1, 2007

I made this recipe last year for our family holiday gathering. I took them out of the oven and they were devoured within 15minutes. I even tripled the batch! We have a family of 43. LOL and I think my 2nd oldest nephew ate 2/3 of them. A little time consuming stuffing the peppers but well worth the happy smiles and enjoyment seen in my family as they ate and shared and taunted who would get the last one.

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Dorothy

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Reviewed: Oct. 7, 2007

loved it!!!

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bettyb

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

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Reviewed: Aug. 21, 2007

How different, but very tasty. I used minced onion instead of shallots since that's what I had on hand. I had quite a bit of the mixture left over, which I just used as a potato chip dip (delicious!) Next time I think I'll seed the peppers so there's room for more of the mixture.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 18, 2007

I took these to a party and they were a huge hit (especially with the men). I substituted scallions for shallots (my small town grocery store didn't have shallots) and they tasted fine. The only reason I gave them a 4 out of 5 is that they took a long time to make…more like an hour than 45 minutes. It’s not hard…just time consuming.

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SCHEALEY

Cooking Level: Expert

Home Town: Springfield, Virginia, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Apr. 23, 2007

This was alright. A little rich and fattening...i think the first couple tasted really good.

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Jecca

Cooking Level: Intermediate

Home Town: Rocklin, California, USA

Living In: Renton, Washington, USA

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Reviewed: Nov. 15, 2006

These were very good, yat I was scared a little when I saw all the steps in preparation. It wasn't as bad as it first looked, and well worth doing again.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: May 29, 2006

I used turkey bacon, and it was delicious. I found a quicker/easier way to do this, but it takes a pastry bag fitted with a star tip (which means you REALLY need to mince the ingredients small). Just cut a slit down the length of the pepper, and then pipe in the filling, allowing the filling to show in its swirling pattern, kind of like a canoe. If desired, sprinkle with paprika or a grinding of black pepper.

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HOOLIE

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Reviewed: Nov. 12, 2005

Taste ***** Preparation ** Compliments ***** Value ***** I make these for potlucks at work. They are not difficult, but are a hassle to make. Every time I am trying to figure out an easier way to stuff the peppers. Always get lots of compliments. A great side to take to a pizza party!

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Joan

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Apr. 3, 2005

I actually tried this recipe several months ago. I ALWAYS cook my bacon in the microwave. I sauted the shallot, red pepper in 1-2 tbsp of the drippings elimanating the too greasy part. I cut a slit down the side of peppers. Other reviewers suggestion to drain juice from peppers is a good recommendation. Also combining cream cheese, bacon and vegatables in food processer help speed prep time. These are time consuming but worth the time. Thanks for submitting this recipe.

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LINJO

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Reviewed: Mar. 29, 2005

These were good and made a good addition to my antipasto platter

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TSWAGGER

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Reviewed: Mar. 21, 2005

We had an Italian themed dinner party, this was a delicious, fun recipe to make. I used the left-over filling as a dip with carrots and crackers, it's great on it's own. Beware, this is not for the faint of heart, these have some heat. I recommend wearing gloves while working with the peppers. Mince bacon and red pepper very finely, and cut a small hole in the plastic bag for better control while stuffing. Unlike other reviewers, I did not find the process messy, but it is time consuming to make.

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GOURMET63

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