12-06-2010, 09:39 PM
A little time consuming ..
1 16 oz jars of pepperonchini -drained
8 oz cream cheese - softened
1 to 2 TBSP milk
1 cup fine shredded sharp cheddar cheese
1 tsp. onion powder
1 tsp garlic powder.
8 oz of bacon cooked and crumbled fine
Mix the cream cheese,milk,shredded cheese, bacon,onion and garlic powders well.
Take a gallon ziploc bag and put the spread mix into it, on one corner snip it off to make a pipping bag. With the peppers open up one side and de-seed it then take the "pipping" bag with the spread and fill up the pepper. Place in a covered/sealable container and chill for 6 hours to overnite.
1 16 oz jars of pepperonchini -drained
8 oz cream cheese - softened
1 to 2 TBSP milk
1 cup fine shredded sharp cheddar cheese
1 tsp. onion powder
1 tsp garlic powder.
8 oz of bacon cooked and crumbled fine
Mix the cream cheese,milk,shredded cheese, bacon,onion and garlic powders well.
Take a gallon ziploc bag and put the spread mix into it, on one corner snip it off to make a pipping bag. With the peppers open up one side and de-seed it then take the "pipping" bag with the spread and fill up the pepper. Place in a covered/sealable container and chill for 6 hours to overnite.