MaryL wrote:
> "Damsel in dis Dress" > wrote in message
> ...
>> * Exported from MasterCook *
>>
>> Stuffed Pepperoncini
>>
>> Recipe By :Nancy Young
>> Serving Size : 28 Preparation Time :0:00
>> Categories : appetizers
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 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
>>
>> 1. 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.
>> 2. 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.
>> 3. 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.
>> 4. With small knife, cut a slit lengthwise in each pepper, being
>> careful not to cut all the way through the peppers. Squeeze cream
>> cheese mixture into peppers; cover and refrigerate up to one day.
>> 5. Remove from the refrigerator 1 hour before serving to bring them
>> up
>> to room temperature.
>>
>> Cuisine:
>> "Italian"
>> Source:
>> "Good Housekeeping"
>> Copyright:
>> "December 1997"
>>
>>
>> - - - - - - - - - - - - - - - - -
>> - -
>>
>> Per serving: 22 Calories (kcal); 1g Total Fat; (52% calories from
>> fat); trace Protein; 2g Carbohydrate; 4mg Cholesterol; 22mg Sodium
>> Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
>> 0 Fat; 0 Other Carbohydrates
>>
>>
>> --
>> "
>
> I have never heard of pepperoncini (but there are lots of veggies --
> and some fruit -- that I need to learn more about). Are these hot or
> mild peppers? Large or small?
>
> Thanks,
> MaryL

I think Anaheim chilies are supposed to be less intense, but you can use
jalepeno too. We do these with sausage, cream cheese and bacon wrapped
around the top and smoked.on our WSM. OR you can broil or roast them. If
you're not afraid of a little heat they turn out right good. You can
literally stuff them with anything however; crab salad, chicken salad - just
make sure that you cover the top of the pepper with something before you
roast or it will all get overdone and the pepper will wither. We do bacon
over the top of the carved out pepper because it adds moisture and smokey
flavor.

kili