Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Stuffed Pepperoncini
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- #52151
A simple stuffing with bacon and cream cheese makes these peppers pop!
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
6 slices bacon, coarsely chopped
1/3 cup minced shallots
1 red bell pepper, seeded and minced
1 package (8 ounce size) cream cheese, softened
1 tablespoon milk
32 ounces pepperoncini peppers
directions
Place a large skillet over medium heat. Add the chopped bacon and cook, stirring frequently, until the bacon is browned. Remove the cooked bacon from the skillet with a slotted spoon and place it on paper toweling to drain.
Add the shallots and red bell pepper to the skillet and cook, stirring frequently, for 5 minutes or until the vegetables are soft. Remove the skillet from the heat and let cool completely.
Combine the cream cheese and milk in a bowl and beat on medium speed with an electric mixer until smooth. Stir the bacon and vegetable mixture into the cream cheese.
Transfer the cream cheese mixture to a pastry bag fitted with a large tip or a heavy-duty plastic zip-top bag with a bottom corner cut off.
Cut a slit lengthwise in each pepper, taking care not to cut all the way through.
Carefully pipe the cream cheese mixture into each cut pepperoncini pepper. Place the peppers on a plate or platter and cover with plastic wrap. Refrigerate the stuffed pepperoncini for at least one hour or for up to 24 hours before serving.
recipe tips
For a smoky flavor, you can use smoked bacon or add a pinch of smoked paprika to the cream cheese mixture.
If you prefer a vegetarian option, omit the bacon and add in additional sauteed vegetables like mushrooms or spinach.
Try different types of cheese such as feta or cheddar to vary the flavor of the stuffing.
If you don't have a pastry bag, you can use a small spoon to carefully fill each pepper with the cream cheese mixture.
Try grilling the stuffed peppers for a charred flavor before serving.
common recipe questions
What is a pepperoncini pepper?
A pepperoncini pepper is a mild chili pepper, often pickled and commonly used in Mediterranean cuisine.
Can I use a different type of pepper?
If you're looking for a substitute for pepperoncini peppers, there are a few options you can consider depending on your desired flavor and heat level. Banana Peppers: Banana peppers are mild and slightly sweet, similar to pepperoncini peppers. Cubanelle Peppers: Cubanelle peppers are also mild and have a slightly sweet taste. Poblano Peppers: Poblano peppers have a slightly higher heat level than pepperoncini, but they still offer a mild to medium spice. Green Bell Peppers: If you're looking for a milder option with no heat, green bell peppers can work as a substitute.
What can I use instead of bacon?
You can substitute bacon with pancetta, prosciutto, or even diced ham.
Can I make these stuffed peppers ahead of time?
You can prepare the stuffed pepperoncini in advance and refrigerate them until ready to serve, making them a great make-ahead appetizer.
How do I store leftovers?
Leftover stuffed pepperoncini can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze stuffed pepperoncini?
It is not recommended to freeze stuffed pepperoncini as the texture of the peppers may become mushy when thawed.
tools needed
Measuring Cups and Spoons: For measuring the shallots and milk.
Skillet: For cooking the bacon, shallots, and red bell pepper until soft and flavorful.
Slotted Spoon: To remove the cooked bacon from the skillet and drain on paper toweling.
Pastry Bag or Zip-Top Bag: To easily pipe the cream cheese mixture into each pepperoncini pepper for a uniform presentation. Alternately, a small spoon can be used.
Electric Mixer: For beating the cream cheese and milk together until smooth and creamy.
Plastic Wrap: For covering the stuffed peppers and refrigerating them.
Sharp Knife: To carefully cut a slit lengthwise in each pepperoncini pepper for stuffing, making sure not to cut all the way through.
what goes with it?
Beer: a cold, crisp beer will help cut through the richness of the cream cheese and bacon, making each bite of the stuffed pepperoncini even more enjoyable.
Nacho Bar: Set up a fun DIY nacho bar with an assortment of toppings like shredded cheese, salsa, and guacamole.
Spinach and Artichoke Dip: The creamy, cheesy dip will go hand in hand with the creamy, cheesy filling of the stuffed pepperoncini.
Buffalo Chicken Wings: The spicy kick of the buffalo wings will contrast nicely with the tangy flavor of the pepperoncini.
nutrition data
167 calories, 12 grams fat, 14 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
March 10, 2012
Really good flavor, but a little messy to eat (and make!). We tried to drain the peppers as much as we could but there was still enough juice in them to make a mess when you took a bite. One suggestion at our testing event was to chill the stuffed peppers very well and then slice them in rounds with a sharp knife to make the eating process less messy. Worth a try!