Ingredients
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1 jar (16–32 oz) whole pepperoncini peppers
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4 oz (113 g) cream cheese, softened
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½ cup shredded mozzarella cheese
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4 oz (113 g) Italian dry salami, thinly sliced
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½ teaspoon Italian seasoning
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¼ teaspoon garlic powder
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¼ teaspoon black pepper
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¼ teaspoon red pepper flakes, optional
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1 tablespoon chopped fresh parsley, for garnish
Instructions
1. Prepare the peppers: Drain the pepperoncini and gently pat them dry with paper towels. Make a lengthwise slit in each pepper, keeping the stem attached if possible. Remove seeds if you prefer a milder flavor.
2. Make the creamy filling: In a mixing bowl, combine softened cream cheese, shredded mozzarella, Italian seasoning, garlic powder, black pepper, and red pepper flakes. Mix until smooth and evenly combined.
3. Prepare the salami: Cut the salami into thin strips or small pieces so it fits easily inside the peppers.
4. Fill the peppers: Transfer the cheese mixture into a piping bag or use a small spoon. Carefully fill each pepper with the creamy mixture, avoiding overfilling.
5. Add the salami: Fold or roll small pieces of salami and tuck them into the cheese filling or arrange them on top of each stuffed pepper.
6. Chill: Arrange the stuffed peppers on a serving platter. Refrigerate for about 30 minutes to allow the filling to firm up and the flavors to blend.
7. Garnish and serve: Sprinkle with fresh parsley and a little extra black pepper. Serve chilled as an appetizer, party snack, or part of an antipasto platter.
Nutrition Information
Estimated per serving, assuming 6 servings.
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Calories: 180–240 kcal
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Protein: 7–11 g
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Carbohydrates: 3–6 g
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Fat: 15–20 g
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Fiber: 1–2 g
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Sodium: 500–900 mg
Nutrition will vary according to pepper size, salami, and cheese brands.
Nut Information and Allergens
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Peanuts: None expected in the listed ingredients.
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Tree nuts: None expected in the listed ingredients.
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Contains: Milk and dairy products.
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Check labels: Processed salami and seasoning blends may contain additional ingredients or cross-contact warnings.
For a lighter filling, replace half the cream cheese with plain Greek yogurt, adding it gradually until the mixture is thick enough to pipe.
Storage: Keep refrigerated in an airtight container and consume within 3 days. Do not leave the stuffed peppers at room temperature for more than 2 hours.