Salami and Cream Cheese Stuffed Pepperoncini

Pro tips

• Pat pepperoncini dry after draining to prevent a soggy filling and help cream cheese adhere better during baking.
• Soften cream cheese to room temperature for easier mixing and smoother piping into the narrow pepper cavity.
• Bake just until the filling is warm, about 8–10 minutes—longer cooking risks splitting the delicate peppers.
• Drizzle chili oil just before serving to preserve its flavor intensity and prevent it from absorbing into the warm filling.

Substitutions

• Beef salami → pepperoni or Spanish chorizo (adjusts spice level)
• Cream cheese → whipped goat cheese or mascarpone (lighter, tangier alternative)
• Chili oil → hot sauce, sriracha, or garlic oil (changes heat and flavor profile)

Storage & make-ahead

Store cooled stuffed pepperoncini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 3–5 minutes until warmed through.

How do you stuff pepperoncini peppers?

Drain the pepperoncini, pat dry, and gently open each pepper. Fill with a mixture of softened cream cheese and sliced salami using a small spoon or piping bag.

Can you make stuffed pepperoncini ahead of time?

Yes, assemble and refrigerate stuffed peppers up to 24 hours before baking. Bake directly from cold, adding 2–3 minutes to cooking time.

What temperature should you bake stuffed pepperoncini?

Bake at 350°F for 8–10 minutes until the filling is warm and the peppers are heated through. Do not overbake or the peppers will split.

What can you substitute for chili oil?

Use hot sauce, sriracha drizzle, garlic oil, or regular olive oil mixed with red pepper flakes for a similar finish.

Can you use different types of salami?

Yes, any sliced cured salami works—pepperoni, Spanish chorizo, or German salami all pair well with cream cheese and pepperoncini.