Ingredients
For the Stuffed Cherry Peppers
- 18–20 sweet or mildly hot cherry peppers, tops removed and seeds discarded
- 8 oz cream cheese, softened
- 8 oz fresh mozzarella, finely diced
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 2 cloves garlic, minced
- ½ tsp Italian seasoning
- ¼ tsp freshly ground black pepper
For the Italian Marinade
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp pepperoncini brine
- 2 tbsp fresh lemon juice
- 2 cloves garlic, thinly sliced
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Optional Add-Ins
Want to make your stuffed peppers even more exciting?
Try adding:
- Finely chopped Genoa salami
- Chopped pepperoni
- Crumbled feta cheese
- Sun-dried tomatoes
- Chopped Kalamata olives
- Toasted pine nuts
- Fresh thyme leaves
- Fresh oregano
- Roasted garlic
- Crushed Calabrian peppers
Kitchen Equipment You’ll Need
- Mixing bowl
- Sharp paring knife
- Small spoon
- Piping bag (optional)
- Measuring cups
- Measuring spoons
- Whisk
- Large glass jar
- Airtight container
- Paper towels
Instructions
Step 1: Prepare the Peppers
Wash the cherry peppers thoroughly.
Slice off the tops using a sharp knife.
Carefully remove all seeds and white membranes while keeping the peppers intact.
Pat the inside completely dry with paper towels.
Removing excess moisture helps the filling stay creamy.
Step 2: Make the Cheese Filling
In a medium mixing bowl combine:
- Cream cheese
- Mozzarella
- Parmesan
- Parsley
- Basil
- Garlic
- Italian seasoning
- Black pepper
Mix until smooth and evenly combined.
Step 3: Stuff the Peppers
Use a small spoon or piping bag to fill every pepper generously.
Avoid overpacking, but make sure each pepper is completely filled.
Step 4: Arrange in the Jar
Stand the peppers upright inside a large glass jar or airtight container.
Pack them snugly so they stay in place.
Step 5: Prepare the Marinade
Whisk together:
- Olive oil
- Red wine vinegar
- Pepperoncini brine
- Lemon juice
- Garlic
- Oregano
- Italian seasoning
- Salt
- Pepper
- Crushed red pepper flakes
Whisk until well blended.
Step 6: Marinate
Pour the marinade over the stuffed peppers.
Make sure they are mostly submerged.
Seal tightly.
Refrigerate for at least 24 hours.
For the very best flavor, allow them to marinate for 2–3 days.
Turn the container gently once each day.
Nutrition
- Calories: 190
- Sugar: 2g
- Sodium: 380mg
- Fat: 16g
- Carbohydrates: 4g
- Protein: 8g