Horseradish Cream Cheese Stuffed Pepperoncini

Ingredients:

• 6 slices bacon, cut into small pieces
• 1/3 cup minced shallots
• 1 red bell pepper, minced
• 32 ounces pepperoncini

Horseradish Cream Cheese

• 2 8-ounce packages cream cheese, room temperature
• 3 tablespoons milk
• 1/4 cup Silver Spring Horseradish Sauce
• kosher salt and black pepper

Directions:

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 bowl, with an electric mixer on medium, beat the cream cheese, milk, Silver Spring Horseradish Sauce, and 1/2 teaspoon kosher salt until fluffy, 3 minutes. Sprinke with 1/8 teaspoon black pepper. (You can refrigerate for up to 24 hours.)

Stir bacon and shallot into the Horseradish cream cheese mixture.

Spoon Horseradish 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.