Stuffed Pepperoncini Recipe 375 Food

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.

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 PEPPERONCINIS

Steps:

• Bring cream cheese and butter to room temperature to soften. In a bowl mix all ingredients except ,pepperonccinis, with a hand mixer untill well mixed and smooth.
• Cut tops off of the pepperoncinis and remove seeds.
• Place cream cheese mixture into gallon size zipper bag, snip off corner just large enough for shallot to pass thru.
• Pipe into pepperoncinis.
• Any remaining creame cheese mixture can be added to additional pepperoncinis.
• Chill for 1-2 hours.

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.

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 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:

• Drain pepperoncini. In non-stick 10" skillet, cook bacon on med-low heat, stirring occasionally until bacon is brown, with slotted spoon, transfer bacon to paper towels to drain. Discard all but 1 tbsp. of bacon drippings.
• Drippings in skillet cook shallots & red peppers on medium heat stirring frequently until vegetables are tender (app. 5 min).
• In small bowl w/mixer at medium speed, beat cream cheese & milk until smooth. Add bacon & shallots mixture, beat only until combined.
• Spoon cream cheese mixture into heavy weight plastic bag w/one corner cut to make 1/4" opening. With small knife cut slit lengthwise in each pepper. Be careful not to cut all the way through pepper.
• Squeeze or spoon cream cheese mixture into peppers. Cover and refrigerate up to one day.

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.

PEPERONCINI STUFFED WITH SMOKED SALMON AND DILL CREAM

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 dill, 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.

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 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.