If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.
Ingredients
- 6 slices bacon, cut into small pieces
- 1/3 cup minced shallots
- 1 red bell pepper, minced
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon milk
- 32 ounces pepperoncini
Directions
Step 1
In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 52 | |
% Daily Value * | |
Total Fat4g | 6% |
Saturated Fat2g | 11% |
Cholesterol10mg | 3% |
Sodium385mg | 17% |
Total Carbohydrate2g | 1% |
Dietary Fiber0g | 1% |
Total Sugars0g | |
Protein1g | |
Vitamin C6mg | 30% |
Calcium16mg | 1% |
Iron0mg | 2% |
Potassium30mg | 1% |
*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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