Thanks for the recipe!

Becca


Damsel in dis Dress wrote:
> * 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
>
>