Stuffed Peperoncini – A Tangy, Spicy Bite of Heaven
If you’re looking for an appetizer that’s tangy, spicy, and irresistibly moreish, stuffed peperoncini might just become your new obsession. Peperoncini—those small, slightly wrinkled yellow-green peppers—are known for their mild heat and pleasant vinegar tang when pickled. By stuffing them with a creamy, flavorful filling, you turn them into a bite-sized treat perfect for parties, antipasto platters, or even as a bold snack for yourself.
This recipe blends the pepper’s briny brightness with a rich, herby cheese mixture for a contrast that keeps you coming back for more.
Ingredients (Makes about 15–20 stuffed peppers)
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15–20 pickled peperoncini, drained and rinsed
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8 oz (225 g) cream cheese, softened
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1 cup shredded mozzarella or provolone cheese
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2 tbsp Parmesan cheese, grated
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2 tbsp fresh parsley, finely chopped
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1 small garlic clove, minced
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¼ tsp dried oregano
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¼ tsp black pepper
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Pinch of red pepper flakes (optional, for extra heat)
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1–2 tbsp olive oil (optional, for drizzling)
Optional garnish: fresh basil leaves, extra parsley, or a sprinkle of paprika
Step-by-Step Instructions
1. Prepare the Peperoncini
Drain the peperoncini from their brine and give them a gentle rinse to reduce the vinegar sharpness. Pat them dry with a paper towel—this helps the filling stick and keeps the cheese mixture from becoming watery.
Using a small sharp knife, carefully slice off the pepper’s stem end. With the tip of the knife or the handle of a small spoon, scoop out any seeds and membranes. This step is important not only for texture but also to make space for the filling.
2. Make the Filling
In a medium mixing bowl, combine the cream cheese, shredded mozzarella (or provolone), Parmesan, parsley, garlic, oregano, and black pepper. If you like a little extra heat, stir in a pinch of red pepper flakes. Mix until the filling is smooth and well combined.
Tip: For an even silkier texture, you can whip the cream cheese before adding the other ingredients. This makes it easier to pipe into the peppers.
3. Stuff the Peppers
The neatest way to fill peperoncini is with a piping bag or a small zip-top bag with the corner snipped off. Spoon the cheese mixture into the bag, then pipe it directly into each pepper until nicely full. If you don’t have a bag, a small spoon will work—just be patient.
4. Chill for Best Flavor
Arrange the stuffed peperoncini on a platter or baking dish. Cover and refrigerate for at least 30 minutes. This allows the flavors to mingle and the filling to firm up slightly.
5. Serve and Garnish
Before serving, drizzle lightly with olive oil for shine and a touch of richness. Garnish with extra parsley, basil leaves, or a dusting of paprika for a pop of color.
Serving Suggestions
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Antipasto platter: Pair with cured meats, olives, marinated artichokes, and crusty bread for a classic Italian appetizer spread.
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Party finger food: Spear each pepper with a toothpick for easy grabbing at buffets or cocktail gatherings.
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Snack upgrade: Enjoy a few with crackers or sliced baguette for a quick, zesty treat.
Tips & Variations
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Meaty twist: Add finely chopped salami, prosciutto, or crumbled cooked sausage to the cheese mixture for a heartier bite.
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Mediterranean flair: Mix in chopped sun-dried tomatoes and kalamata olives for an extra burst of flavor.
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Baked version: For a warm, melty appetizer, bake the stuffed peppers at 375°F (190°C) for 10–12 minutes, until the cheese starts bubbling.
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Spice level: Peperoncini are mild, but if you want more heat, substitute a portion with hot cherry peppers or jalapeños.
Why This Recipe Works
The briny acidity of pickled peperoncini cuts through the richness of the cheese filling, creating a balanced bite. The herbs and garlic add aromatic depth, while the blend of cheeses offers both creaminess and a subtle tang. The result is a snack that’s both refreshing and indulgent—a rare and delicious combination.
Stuffed peperoncini are one of those deceptively simple recipes that deliver big on flavor. They require no cooking (unless you opt for the baked version), can be prepared ahead of time, and add a bright, colorful element to any table.
Once you make them, don’t be surprised if they disappear faster than you expect—you might want to double the batch just in case.
