I love pepperoncini peppers, the sweet and spicy kind.
If you bring any of these stuffed peppers to a party,
make sure you bring the recipe with you,
because everyone will want it after eating these.

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

Directions:
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.
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 sealabe freezer 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.