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 and patted dry — 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.
- ¼ cup finely grated Parmesan cheese — Adds a salty, nutty, umami-rich depth to the filling.
- 2 cloves garlic, finely minced — Infuses the filling with bold, aromatic garlic flavor.
- 2 tablespoons fresh parsley, finely chopped — Brightens the filling with fresh, herbal flavor.
- 1 tablespoon fresh chives, finely chopped — Adds a mild, oniony bite that complements the garlic.
- 1 teaspoon Italian seasoning — A classic herb blend that ties the filling together.
- ½ 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 fresh lemon juice — Adds bright acidity that balances the richness of the cream cheese.
- 1 teaspoon extra-virgin olive oil — Adds richness and a distinctly Italian flavor.
- 1–2 teaspoons pepperoncini brine, optional — Adds an extra layer of tangy, briny flavor and makes the filling especially flavorful.
Instructions
This recipe comes together in a series of simple steps. Here’s exactly how to make it.
Drain the pepperoncini and gently pat them dry with paper towels. Carefully cut a small slit lengthwise in each pepper, or trim one end and gently open the pepper to create space for the filling.
In a medium bowl, combine the softened cream cheese, Parmesan, garlic, parsley, chives, Italian seasoning, black pepper, red pepper flakes, lemon juice, and olive oil.
Stir in 1–2 teaspoons of pepperoncini brine if desired. This adds an extra layer of tangy, briny flavor and makes the filling especially flavorful.
Stir until the mixture is completely smooth and evenly combined. Taste and adjust the seasoning if needed.
Transfer the cream cheese mixture to a piping bag or a small zip-top bag with the corner snipped off. Gently pipe the filling into each pepperoncini, being careful not to overfill them.
Arrange the stuffed pepperoncini on a serving platter and refrigerate for at least 30 minutes. Chilling helps the filling firm up and allows the flavors to develop.
Sprinkle with additional Parmesan, fresh parsley, or finely chopped chives just before serving. Add a small drizzle of olive oil for an elegant finish.
For a warm appetizer, arrange the stuffed pepperoncini in a lightly greased baking dish. Bake at 375°F (190°C) for 10–12 minutes, or until the filling is warm and lightly golden on top. Allow them to cool for a few minutes before serving.