Stuffed Pepperoncini

Stuffed Pepperoncini 8 slices bacon cooked and crumbled 1/3 cup chopped shallots 1 red bell pepper, minced. 1 Large jar of mild pepperoncini. 1 stick cream cheese, softened. 1 Tbsp milk Cook bacon in skillet until browned. Set bacon aside, in drippings, add shallots and bell peppers. Cook for about 5 minutes on medium high heat. Set aside and let cool. In bowl, mix cream cheese and milk, add bacon and pepper mixture. Stir and put into large ziplock bag. Make slit down pepperoncinis. Cut the edge from bag and pipe into peppers. Refrigerate at least an hour before serving