Stuffed Pepperoncini

Directions

1. 1
   Cook bacon until crisp; drain reserve 1 tbs.
2. 2
   bacon drippings.
3. 3
   Cook shallots and red pepper in drippings, stirring frequently, about 5 minutes.
4. 4
   In a small bowl, using hand mixer, beat cream cheese and milk until smooth.
5. 5
   Add bacon and shallot mixture and beat until just combined.
6. 6
   Spoon cream cheese-vegetable mixture into a ziploc bag.
7. 7
   Cut a small corner off to pipe filling into peppers.
8. 8
   With a small knife, cut a slit lengthwise in peppers, being careful not to cut all the way through.
9. 9
   Pipe cream cheese mixture into pepper.
10. 10
    Cover and refrigerate up to 24 hours.