Stuffed Pepperoncini 2 Recipe

How to make it

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• In nonstick 10-inch skillet, cook bacon over medium-low heat,
• stirring occasionally, until bacon is browned. With slotted spoon,
• transfer bacon to paper towels to drain. Discard all but 1 tablespoon
• bacon drippings.
• In drippings in skillet, cook shallots and red pepper over medium
• heat, stirring frequently, until vegetables are tender, about 5
• minutes. Remove skillet from heat.
• In small bowl, with mixer at medium speed, beat cream cheese and
• milk until smooth. Add bacon and shallot mixture and beat until
• just combined. Spoon cream cheese mixture into heavy-weight plastic
• bag with corner cut to make a 1/4-inch opening.
• With small knife, cut a slit lengthwise in each pepper, being
• careful not to cut all the way through the peppers. Sqeeze cream
• cheese mixture into peppers; cover and refrigerate up to one day.
• Remove from the refrigerator 1 hour before serving to bring them
• up to room temperature.