Pepperoncini Poppers Recipe
Guests won't be ale to stop from popping these cheesy filled pepperocinis into their mouths while mingling at your party! Bacon lends a slightly smoky flavor.—Connie Barszcz, Elmvale, Ontario
1/2 pound bacon strips, chopped
1 medium onion, chopped
1 package (8 ounces) cream cheese, softened
2/3 cup shredded cheddar cheese
1 jar (32 ounces) pepperoncini, drained
In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion in the drippings.
Transfer to a small bowl; add cheeses and bacon. Stir until blended. Stuff pepperoncinis with cheese mixture. Refrigerate until serving.
Yield: about 2 dozen.
Originally published as Pepperoncini Poppers in Taste of Home Christmas Annual
Annual 2010, p9
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