Recipe Stuffed Pepperoncini (Appetizer)

Required Ingredients:

• 6 slices bacon, cut into small pieces
• 1/3 cup minced shallots
• 1 red bell pepper, minced
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon milk
• 32 ounces pepperoncini

Preparing/Cooking:

• 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.

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