Stuffed Peperoncini with Herbed Cheese

This quick herbed goat cheese stuffed peperoncini recipe transforms simple pickled peppers into an elegant appetizer with minimal effort. The tangy goat cheese filling complements the mild heat of the peppers perfectly while fresh herbs add brightness to every bite.

I first made these for an impromptu dinner party when I needed something impressive but quick. Guests devoured them so quickly I now make double batches for gatherings.

Ingredients

• Mezzetta Peperoncini These mild tangy peppers provide the perfect vessel for creamy filling and add pleasant acidity to balance the richness
• Goat cheese The creamy tanginess pairs beautifully with the peppers look for a soft variety without a rind
• Fresh lemon juice Brightens the cheese mixture and prevents it from tasting too heavy
• Fresh herbs Choose combinations like parsley and dill or basil and chives for best flavor fresh herbs make all the difference here
• Salt and pepper Always essential for enhancing all the flavors use kosher salt for best results

Step-by-Step Instructions

Prepare the peperoncini

Cut the tops off each pepper carefully using kitchen shears or a sharp knife. Gently remove seeds by shaking or using the tip of a small spoon. Avoid tearing the pepper walls which need to remain intact to hold the filling.

Mix the filling

Combine softened goat cheese lemon juice and your chosen herbs in a food processor or with a hand mixer. Mix until completely smooth and creamy usually about 1 minute. Taste and adjust seasonings with salt and pepper until perfectly balanced.

Fill the peppers

Using a small spoon carefully stuff each peperoncini with the herbed goat cheese mixture. Fill completely but avoid overstuffing which can cause the peppers to split. For a more elegant presentation use a piping bag with a medium round tip to pipe the filling.

Garnish and serve

Arrange the stuffed peppers on a serving platter and sprinkle with additional chopped herbs for color and freshness. Allow to sit for 15 minutes before serving to let flavors meld together.

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The lemon juice is truly my secret weapon in this recipe. I discovered its importance accidentally when I ran out of vinegar one day and used lemon instead. The brightness it adds completely transforms the filling and balances the richness of the goat cheese.

Make It Your Own

This recipe welcomes creative variations that still maintain the essence of the original. Try mixing in sundried tomatoes for a Mediterranean twist or add finely chopped olives for briny depth. Even a small amount of honey can create an interesting sweet contrast to the tangy cheese and peppers.

Storage Tips

These stuffed peperoncini actually improve after a day in the refrigerator as flavors meld together. Store them in an airtight container for up to 3 days. I recommend bringing them to room temperature about 20 minutes before serving for the best texture and flavor experience.

Perfect Pairings

Serve these vibrant bites alongside charcuterie for an impressive appetizer spread. They also make wonderful companions to crisp white wines like Sauvignon Blanc or Pinot Grigio. For a complete cocktail hour experience pair with prosecco or a light gin and tonic with a twist of lemon.

Recipe Q&A

→ What herbs work best with this stuffed peperoncini?

Fresh herbs like chives, parsley, basil, dill, or thyme work beautifully in this dish. You can use a single herb or create a blend based on your preference. Avoid woody herbs like rosemary unless very finely chopped.

→ Can I make these stuffed peperoncini ahead of time?

Yes! These can be prepared up to 24 hours in advance. Store them covered in the refrigerator, but bring to room temperature about 30 minutes before serving for the best flavor and texture.

→ How spicy are these stuffed peppers?

Peperoncini are generally mild with just a slight tang and heat. The creamy goat cheese filling further balances any spiciness, making these appropriate for most palates, even those sensitive to heat.

→ What can I substitute for goat cheese?

If you're not a fan of goat cheese, cream cheese makes an excellent substitute. You could also try ricotta mixed with a bit of cream cheese, or a mild feta blended until smooth.

→ What should I serve with stuffed peperoncini?

These make a wonderful addition to antipasto platters alongside olives, cured meats, and crackers. They also pair beautifully with crusty bread, as part of a salad, or simply as a standalone appetizer with cocktails.

→ Can I freeze stuffed peperoncini?

These aren't ideal for freezing as the texture of both the peppers and cheese filling would degrade upon thawing. They're best enjoyed fresh or within 1-2 days of preparation.