Stuffed Pepperoncini

If you take this dish to a party, make sure you take the recipe with you,
because everyone will want it after eating these."

Prep Time: 45 Minutes
Ready In: 1 Hour 45 Minutes


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

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 for 20 minutes. 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 heavy weight 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.


Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006


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