REC - Stuffed Peperoncini - RFC Cookbook page 15

rec.food.cooking - cookbook - page 15
Appetizers & Beverages

Stuffed Peperoncini

3 slices bacon, finely chopped
1/4 cup (about 60 g) shallots, minced
1/3 cup (about 60 g) red pepper, minced
3 ounces (85 g) cream cheese, softened
2 teaspoons milk
20 ounces (570 g) peperoncini peppers, drained

1. In nonstick 10-inch (25 cm) 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 (0.6 cm) 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.

Makes 28 peperoncini.

Source: Good Housekeeping, December 1997 - Nancy Young - New Jersey,
USA