Stuffed Pepperoncini

Ingredients

3 slices bacon, finely chopped,
2 shallots, minced,about 1/4 cup
12 medium red pepper, about 1/3 cup
1 package (3 ounce) cream cheese, softened
2 teaspoons milk
2 jars (9 ounce) pepperoncini peppers, (or can substitute jalapeno peppers)

Directions

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