Crab Stuffed Pepperoncini Recipes

STUFFED PEPPERONCINI

Stuffed Pepperoncini image

If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.

Provided by VALLY

Categories Appetizers and Snacks Spicy

Time 1h45m

Yield 36

Number Of Ingredients 6

Ingredients

6 slices bacon, cut into small pieces
⅓ cup minced shallots
1 red bell pepper, minced
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
32 ounces pepperoncini

Steps:

In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

Nutrition Facts : Calories 52.2 calories, Carbohydrate 1.9 g, Cholesterol 10.1 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.1 g, Sodium 384.8 mg, Sugar 0.2 g

CRAB-AND-CHEESE-STUFFED MINI PEPPERS

Crab-and-Cheese-Stuffed Mini Peppers image

Sweet crab, creamy cheese and crunchy mini peppers come together for a super simple appetizer that will be a guaranteed crowd pleaser at your next event.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

12 to 14 sweet mini peppers
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 ounces flavored cream cheese (such as scallion, chive and onion or garlic and herb), at room temperature
8 ounces fresh lump or jumbo lump crabmeat, picked over for shells and cartilage

Steps:

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.

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