Best 5 Stuffed Pepperoncini Recipes

STUFFED PEPPERONCINI

Steps:

• In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
• 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.
• 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.
• 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.

CAJUN CRAB STUFFED PEPPERONCINI

Steps:

• Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
• Beat the cream cheese in the bowl of a mixer with the paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce, and thyme and mix until blended. Place the mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley before serving and transfer directly to a serving tray.

STUFFED PEPPERONCINI

Steps:

• Cook bacon until crisp; drain reserve 1 tbs.
• bacon drippings.
• Cook shallots and red pepper in drippings, stirring frequently, about 5 minutes.
• In a small bowl, using hand mixer, beat cream cheese and milk until smooth.
• Add bacon and shallot mixture and beat until just combined.
• Spoon cream cheese-vegetable mixture into a ziploc bag.
• Cut a small corner off to pipe filling into peppers.
• With a small knife, cut a slit lengthwise in peppers, being careful not to cut all the way through.
• Pipe cream cheese mixture into pepper.
• Cover and refrigerate up to 24 hours.

STUFFED PEPPERONCINI RECIPE - (3.7/5)

Steps:

• Cut the top portion with the stem off the pepperoncini, and remove the seeds. Be careful not to split the pepperoncini. In a small bowl mix together the cheese and salami until thoroughly combined. Snip a little bit of the corner off a plastic storage bag. Spoon the cheese mixture into the bag and twist the top until the mixture and begins to come out of the cut corner. Pipe the cheese into each pepperoncini. Chill until ready to serve. Preparation Time: 15 Minutes

STUFFED PEPPERONCINI

Steps:

• In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings. 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. 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. 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.