Stuffed Pepperoncinis

1. 1

   Bring cream cheese and butter to room temperature to soften. In a bowl mix all ingredients except ,pepperonccinis, with a hand mixer untill well mixed and smooth.

2. 2

   Cut tops off of the pepperoncinis and remove seeds.

3. 3

   Place cream cheese mixture into gallon size zipper bag, snip off corner just large enough for shallot to pass thru.

4. 4

   Pipe into pepperoncinis.

5. 5

   Any remaining creame cheese mixture can be added to additional pepperoncinis.

6. 6

   Chill for 1-2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.