Stuffed Pepperoncini

Place a large skillet over medium heat. Add the chopped bacon and cook, stirring frequently, until the bacon is browned. Remove the cooked bacon from the skillet with a slotted spoon and place it on paper toweling to drain.

Add the shallots and red bell pepper to the skillet and cook, stirring frequently, for 5 minutes or until the vegetables are soft. Remove the skillet from the heat and let cool completely.

Combine the cream cheese and milk in a bowl and beat on medium speed with an electric mixer until smooth. Stir the bacon and vegetable mixture into the cream cheese.

Transfer the cream cheese mixture to a pastry bag fitted with a large tip or a heavy-duty plastic zip-top bag with a bottom corner cut off.

Cut a slit lengthwise in each pepper, taking care not to cut all the way through.

Carefully pipe the cream cheese mixture into each cut pepperoncini pepper. Place the peppers on a plate or platter and cover with plastic wrap. Refrigerate the stuffed pepperoncini for at least one hour or for up to 24 hours before serving.