Ingredients
Here’s a breakdown of what goes into this creamy, garlicky stuffed pepperoncini recipe and why each ingredient matters.
- 12–16 whole pepperoncini peppers, drained — These mild, tangy peppers form the base of the recipe, offering the perfect vessel for the creamy filling.
- 8 oz cream cheese, softened — Forms the rich, creamy base of the filling.
- 2 cloves garlic, finely minced — Infuses the filling with bold, aromatic garlic flavor.
- ¼ cup finely grated Parmesan cheese — Adds a salty, nutty, umami-rich depth to the filling.
- 2 tablespoons fresh parsley, finely chopped — Brightens the filling with fresh, herbal flavor.
- 1 tablespoon fresh chives, chopped — Adds a mild, oniony bite that complements the garlic.
- ½ teaspoon Italian seasoning — A classic herb blend that ties the filling together.
- ¼ teaspoon black pepper — Adds a subtle, warm bite.
- ¼ teaspoon red pepper flakes, optional — For those who enjoy a subtle kick of heat.
- 1 teaspoon lemon juice — Adds bright acidity that balances the richness of the cream cheese.
- 1 tablespoon olive oil — Used to drizzle over the peppers if baking, adding richness and helping them soften beautifully.
Instructions
This recipe comes together in just a handful of simple steps. Here’s exactly how to make it.
Drain the pepperoncini well and gently pat them dry with paper towels. Carefully slice each pepper lengthwise, leaving enough of the pepper intact to hold the filling. Remove the seeds if desired.
In a medium bowl, combine the softened cream cheese, minced garlic, Parmesan, parsley, chives, Italian seasoning, black pepper, optional red pepper flakes, and lemon juice. Mix until smooth and well combined.
Transfer the cream cheese mixture to a piping bag or small zip-top bag with the corner snipped off. Carefully pipe the filling into each pepperoncini, filling them generously without overstuffing.
For a cold appetizer, arrange the stuffed pepperoncini on a serving platter and refrigerate for at least 30 minutes before serving. For a warm version, arrange them in a lightly greased baking dish, drizzle with olive oil, and bake at 375°F (190°C) for about 10–12 minutes, just until the filling is warm and slightly softened.
Sprinkle with additional Parmesan, chopped parsley, or chives. Serve immediately if warm, or chilled if preparing them ahead.