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Stuffed Pepperoncini 8

Stuffed Pepperoncini


"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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1 h 45 m servings 52 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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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Read all reviews 73
  1. 87 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ...

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 cracke...

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...

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 suggestio...

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 tim...

This recipe tasted great!

These little guys are great! They are time-consuming to make, but well worth it! I also found it easier to cut off the tops and fill them that way. I also added a little sour cream to thin th...

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

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 on...

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