Italian Stuffed Pepperoncinis Food

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.

ITALIAN-STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
• Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
• Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
• Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
• Remove from oven. Remove foil and top each pepper with shredded cheese.
• Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

ITALIAN STUFFED PEPPERONCINIS

Steps:

• Soak the tomatoes in warm water for 20 minutes before mincing.
• Blend together the cream cheese, basil, garlic,tomatoes and pepperoni.
• Cut the tops off the pepperoncinis and remove the seeds.
• Fill with the mixture, cover and refrigerate 1 1/2 hours.
• Serve chilled.

STUFFED PEPPERONCINI

Steps:

• Cook bacon drain and crumble very small save drippings.
• In dripping saute shallots and red pepper cook until tender remove from pan and cool With an electric mixer beat cream cheese and milk stir in bacon and shallot mixture Put into a decorating bag.
• With a knife cut a slit lengthwise into pepper but not all the way through.
• pipe in cream cheese mixture.
• cover and chill 1 hour.

PEPERONCINI STUFFED WITH SMOKED SALMON

Steps:

• Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs.
• Let the peperoncini drain on paper towels.
• In a bowl cream the cream cheese with the butter until the mixture is smooth, add the shallot, and the lemon juice, and combine the mixture well.
• Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini.
• The peperoncini may be prepared 1 day in advance and kept covered and chilled.

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.