Stuffed Pepperoncini

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.