Stuffed Pepperoncini

Great finger food for a party, from Good Housekeeping.

3 slices bacon -- finely chopped
2 shallot -- minced-about 1/4 cup
1/2 medium red pepper -- minced-about 1/3 cup
1 3 oz pkg cream cheese -- softened
2 teaspoons milk
2 jars (9 oz each) pepperoncini peppers (about 28 peppers -- drained)


1. In a non stick 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.

2. 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.

3. In small bowl, with mixer at medium speed, beat cream cheese and milk
until smooth. Add bacon and shallot mixture and beat just until combined.
Spoon cream-cheese mixture into heavy-weight plastic bag with 1 corner cut
to make a 1/4 inch opening.

4. With small knife, cut a slit lengthwise in each pepper, being careful not
to cut all the way through peppers. Squeeze cream-cheese mixture into
peppers; cover and refrigerate up to 1 day.

Yield: about 28 stuffed peppers.