3 slices bacon, finely chopped
2 shallots, minced (1/4 cup)
1/2 medium red pepper, minced (about 1/3 cup)
1 package (3 ounces) cream cheese, softened
2 teaspoons milk
2 jars (9 to 10-1/2 ounces each) Tuscan peppers or pepperoncini, drained (about 28 peppers)
TUSCAN PEPPERS ARE AVAILABLE IN JARS AT YOUR SUPERMARKET; THEY’RE SLIGHTLY HOT AND JUST THE RIGHT SIZE TO POP INTO YOUR MOUTH. THE HEAT FROM THE PEPPERS IS COMPLIMENTED BY THE COOL CREAM CHEESE AND SMOKY BACON. THESE WILL KEEP PERFECTLY OVERNIGHT IN THE REFRIGERATOR, JUST BRING TO ROOM TEMPERATURE TO SERVE.
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.
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.
In small bowl, wiht mixer at medium speed, beat cream cheese and milk until smooth. Add bacon and shallot mixture and beat until just combined. Spoon cream-cheese mixture into heavy-weight plastic bag with 1 corner cut out to make a 1/4-inch opening.
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.
2 ounces