Meet your new go-to appetizer for entertaining, herbed goat cheese stuffed peperoncini. My mouth is watering just thinking about them. I took them to a bbq recently and they lasted only minutes. My only regret was that I did not make a double batch. There is so much to love about this recipe. Besides being absolutely delicious, these stuffed peperoncini are inexpensive to make, do not require any baking, and are so quick to prepare. The next time you are invited to a bbq or host one, make these. Everyone will thank you!
Start with a jar of Mezzetta Peperoncini. Not familiar with them? They are grown on Mediterranean farms and are a mix of sweet and mildly spicy flavors. You could very easily just eat them straight out of the jar, but why not get creative?
After draining them from brine, cut off the tops and gently remove the seeds.
Next comes the delicious filling. Using a food processor or immersion blender, combine softened goat cheese, lemon juice and a tablespoon of your favorite herbs. I used basil and tarragon, two of my favorites. Season to taste with salt and pepper and try not to eat the filling by the spoonful.
Gently spoon the goat cheese mixture into the peperoncini and garnish the plate with additional chopped herbs. How easy is that? I made this in less than a half hour. Next time you are invited to a bbq or party and need to bring an appetizer or side dish, grab a jar of Mezzetta Peperoncini and make these. I recommend doubling the recipe because these will disappear quickly!
- 1 16 oz jar of Mezzetta Peperoncini, drained
- 1 cup goat cheese, softened
- juice of half a lemon
- tablespoon of chopped fresh herbs
- salt and pepper to taste
- Cut tops off of peperoncini and gently remove seeds. Using a food processor or hand mixer, combine goat cheese, lemon juice and herbs. Season to taste with salt and pepper. Using a small spoon, gently stuff peppers with goat cheese mixture. Garnish plate with additional chopped herbs.