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Piquilla Peppers Stuffed with Shrimp, Goat Cheese and Corn with Avocado Creme
05-07-2010, 08:32 PM
Post: #2
RE: Piquilla Peppers Stuffed with Shrimp, Goat Cheese and Corn with Avocado Creme
Stuffed Pepperoncini

1/2 lb Bacon - cooked well and crumbled
8 oz. cream cheese - softened
1 TBSP onion powder
1 cup finely shredded cheddar cheese
2 TBSP (or so) milk
1 16 oz. jar of pepperoncini peppers - drained, patted dry with some paper towel

In a mixer add the cream cheese, bacon, cheddar, onion powder and mix well. Add in the milk little at a time until it becomes creamy and pliable to be able to pipe into the peppers. Place the mix into a zip-top gallon bag. Take the drained peppers and open one side and remove the seeds. Snip a corner off of the bag of cheesey mix and then pipe in to the peppers filling them up. Place filled peppers on a plate or in a container and chill for 4 hours to over nite. Serve.

"... always throw spilt salt over your left shoulder, keep rosemary by your garden gate, plant lavender for luck, and fall in love whenever you can..." Practical Magic
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RE: Piquilla Peppers Stuffed with Shrimp, Goat Cheese and Corn with Avocado Creme - 2Beers - 05-07-2010 08:32 PM

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