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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I have another recipe simuliar to this one using salami.. but I love the sound of this one too... another appetizer to add to my list!!! Ingredients:
3 slices bacon, finely chopped |
1/4 cup shallots, minced |
1/3 cup red pepper, minced |
3 ounces cream cheese, softened |
2 teaspoons milk |
20 ounces pepperoncini peppers, drained |
Directions:
1. In nonstick 10-inch skillet, cook bacon over medium-low heat,
2. stirring occasionally, until bacon is browned. With slotted spoon,
3. transfer bacon to paper towels to drain. Discard all but 1 tablespoon
4. bacon drippings.
5. In drippings in skillet, cook shallots and red pepper over medium
6. heat, stirring frequently, until vegetables are tender, about 5
7. minutes. Remove skillet from heat.
8. In small bowl, with mixer at medium speed, beat cream cheese and
9. milk until smooth. Add bacon and shallot mixture and beat until
10. just combined. Spoon cream cheese mixture into heavy-weight plastic
11. bag with corner cut to make a 1/4-inch opening.
12. With small knife, cut a slit lengthwise in each pepper, being
13. careful not to cut all the way through the peppers. Sqeeze cream
14. cheese mixture into peppers; cover and refrigerate up to one day.
15. Remove from the refrigerator 1 hour before serving to bring them
16. up to room temperature.
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