Reviewed: Jun. 7, 2012

My friend Guy (picky food gourmand) said "these are perfect. just the right amount of heat without overpowering the other tastes".

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Reviewer:

lisabird

Reviewed: Jun. 3, 2012

Great recipe. We also made half without the bacon and added some Romano cheese for a counterpoint. Since we had some crab we made the recipe and added crab. Great idea, one of my favorite appetizers for summer.

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Reviewer:

Bon Crema

Cooking Level: Professional

Reviewed: Apr. 10, 2012

This pepperoncini lover enjoyed this as a snack, but I will try this for a party because it can be made a day ahead. I pulsed my bacon, shallots and peppers in the food processor, and then just mixed the cream cheese and milk in as well. I think the texture would have been better if I had followed the original recipe instructions rather than the reviews. I do think the bacon, shallots and peppers should be finely minced, but not pulsed in the food processor.

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Reviewer:

opentoedshoesan

Cooking Level: Intermediate

Home Town: Burlington, New Jersey, USA

Reviewed: Mar. 22, 2012

I made these for my family for New Year's eve along with a bunch of other appetizers. I don't like any type of pepper but my family is crazy about them. They loved this recipe and asked that I make them again.

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Reviewer:

SBATES26

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Medina, Ohio, USA

Reviewed: Jan. 19, 2012

Everyone at my office LOVED these. Pretty easy to make too!

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Reviewer:

ajtomko

Reviewed: Jan. 9, 2012

LOVE these. Maybe its just me but they are kind of a pain in the to make (only cutting the pepper to seed/stuff them) and the next day my fingers are green around my nails from all the pepper juice haha But I absolutely love everything else about this recipe

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Reviewer:

Lys

Reviewed: Nov. 5, 2011

Made this for a birthday party and they were a gig hit. They were the center piece on a tray of antipasta skewers. Used half cream cheese and half garlic and herb boursin cheese for more flavor. Be sure to make these ahead of time and let sit in the fridge. Overnight is ideal for great flavor.

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Reviewer:

CindyH

Cooking Level: Expert

Home Town: Kelso, Washington, USA

Living In: Kent, Washington, USA

Reviewed: Sep. 22, 2011

This is WONDERFUL! I loved it in the peppers, but I had lots of filling left so I just put it in the middle of platter and served with crackers. This is a cheese spread I will make over and over.

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Reviewer:

Pollywog

Reviewed: Jun. 17, 2011

I was expecting more flavor for all the trouble they were to stuff. I won't be making these again. .

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Reviewer:

michelle320

Cooking Level: Intermediate

Reviewed: May 2, 2011

My husband loved them so much he is still talking about them days later. And for that, despite the time and effort these took, I give it 5 stars and will make again.

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