Description

Whole mild pickled pepperoncini filled with cream cheese, Parmesan, salami, mozzarella, roasted red peppers, garlic, and herbs.

Prep: 25–35 minutes | Chill: 30–60 minutes | Cook: None

Yield: Approximately 20–24 pieces | Servings: 6–8 appetizer portions

Ingredients

Scale

20–24 large whole mild pickled pepperoncini, drained, plus extras if needed
8 ounces cream cheese, softened
½ cup finely grated Parmesan
½ cup finely chopped ready-to-eat Italian salami
¼ cup shredded low-moisture mozzarella
2 tablespoons finely chopped roasted red peppers, patted dry
2 garlic cloves, finely minced
1 tablespoon chopped parsley
½ teaspoon Italian seasoning
¼ teaspoon black pepper
1 teaspoon lemon juice
Optional garnish: Parmesan, parsley, and a very light drizzle of olive oil

Instructions

Slit each drained pepper lengthwise, keeping the other side attached. Remove loose seeds and pat dry inside and out.
Stir or beat the softened cream cheese until smooth.
Fold in the Parmesan, salami, mozzarella, roasted peppers, garlic, parsley, seasoning, black pepper, and lemon juice.
Taste a little filling with a piece of pepper. Additional salt is usually unnecessary.
Spoon or pipe filling into each shell without stretching or splitting it. Use extra peppers or serve remaining filling separately if needed.
Cover and refrigerate in a single layer for 30–60 minutes.
Garnish just before serving and keep reserve portions chilled.

Storage: Refrigerate at 40°F or below for up to 3 days, counting from the day the filling is prepared. Freezing is not recommended.

Illustrative nutrition: Approximately 55–70 calories per pepper when all filling is divided among 20–24 pieces. Extra garnish and accompaniments are excluded.