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Stuffed Pepperoncini

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

In nonstick 10-inch skillet, cook bacon over medium-low heat,
stirring occasionally, until bacon is browned. With slotted spoon,
transfer bacon to paper towels to drain. Discard all but 1 tablespoon
bacon drippings.

In drippings in skillet, cook shallots and red pepper over medium
heat, stirring frequently, until vegetables are tender, about 5
minutes. Remove skillet from heat.

In small bowl, with mixer at medium speed, beat cream cheese and
milk until smooth. Add bacon and shallot mixture and beat until
just combined. Spoon cream cheese mixture into heavy-weight plastic
bag with corner cut to make a 1/4-inch opening.

With small knife, cut a slit lengthwise in each pepper, being
careful not to cut all the way through the peppers. Sqeeze cream
cheese mixture into peppers; cover and refrigerate up to one day.

Remove from the refrigerator 1 hour before serving to bring them
up to room temperature.


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3 of 5 people found the following review helpful:
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awesome, February 16, 2006 - 10:39 PM
Reviewer: val harris from tyrone, pa
i absolutely love this recipe...i have is awesome..I have had so many people ask me for it. It is a great recipe. It is a little bit time consuming, but it is worth it.

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