Stuffed Pepperoncinis - cooking recipe

Ingredients

12 large pepperoncini peppers
1 (8 ounce) package cream cheese
3 teaspoons unsalted butter
1 1/2 tablespoons finely minced shallots
1 teaspoon dried dill
2 tablespoons lemon juice

Preparation

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.
Cut tops off of the pepperoncinis and remove seeds.
Place cream cheese mixture into gallon size zipper bag, snip off corner just large enough for shallot to pass thru.
Pipe into pepperoncinis.
Any remaining creame cheese mixture can be added to additional pepperoncinis.
Chill for 1-2 hours.