Stuffed Pepperoncini

Ingredients:

• 2 Tbsp. extra virgin olive oil
• 1/3 cup shallots, very finely chopped
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• 1/4 cup red bell pepper, very finely chopped
• 4 oz. cream cheese, softened
• 1 Tbsp. sour cream
• 1 (16 oz.) jar pepperoncini peppers, cut in half lengthwise, but leaving stem portion intact

Directions:

Heat oil in a small saucepan over medium high heat and saute the shallots and bell pepper, stirring frequently, about 5 minutes, and remove from heat.

Beat cream cheese and sour cream in a small bowl until smooth, add shallot and bell pepper and beat until just combined.

Spoon or pipe cream cheese mixture into the pepperoncini, cover and refrigerate for at least one hour before serving to allow flavors to blend and can be kept refrigerated for up to one day.

By Deeli from Richland, WA