For the Stuffed Pepperoncini

• 20–24 whole pepperoncini peppers, drained — choose peppers that are relatively uniform in size for even stuffing and marinating.
• 8 oz fresh mozzarella pearls, finely chopped — fresh mozzarella brings a soft, creamy texture that’s far superior to shredded mozzarella in this filling.
• 4 oz cream cheese, softened — this binds the filling together and adds richness.
• ½ cup grated Parmesan cheese — for a salty, nutty depth of flavor.
• 2 cloves garlic, minced — fresh garlic is essential for that bold Italian flavor.
• 2 tbsp chopped fresh parsley — adds freshness and color.
• 1 tbsp chopped fresh basil — brings a sweet, aromatic note.
• 1 tbsp chopped fresh chives — a mild oniony bite that rounds out the herb blend.
• 1 tsp Italian seasoning — a shortcut blend of classic Italian herbs.
• ½ tsp garlic powder — layers in extra garlic flavor without overpowering the fresh garlic.
• ¼ tsp freshly ground black pepper — for a subtle kick.

For the Italian Herb Marinade

• ⅓ cup extra virgin olive oil — the base of the marinade; use a good-quality oil for the best flavor.
• 2 tbsp red wine vinegar — adds tang and acidity.
• 2 tbsp pepperoncini brine — don’t skip this! It ties the marinade back to the peppers themselves and boosts the tangy flavor.
• 1 tbsp fresh lemon juice — brightens the entire marinade.
• 2 cloves garlic, thinly sliced — infuses the marinade as it sits.
• 1 tsp dried oregano — a classic Italian herb that pairs beautifully with pepperoncini.
• ½ tsp dried basil — reinforces the herby flavor of the filling.
• ½ tsp kosher salt — enhances all the other flavors.
• ¼ tsp freshly ground black pepper
• ¼ tsp crushed red pepper flakes (optional) — for those who like a little heat.

Optional Add-Ins ✨

Take this recipe up a notch with any of these mix-ins folded directly into the cheese filling:

• Chopped sun-dried tomatoes
• Chopped Kalamata olives
• Finely diced salami
• Pepperoni pieces
• Toasted pine nuts
• Lemon zest
• Hot honey drizzle (for serving)