Creamy Salami and Cream Cheese Stuffed Pepperoncini – Easy Party Appetizer Recipe

Name: Creamy Salami and Cream Cheese Stuffed Pepperoncini
Prep time: 10 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 16-20 whole pepperoncini peppers, jarred in brine, drained; 8 oz cream cheese, softened; 1/2 cup finely chopped salami (Genoa or hard salami); 2 tbsp minced fresh parsley; 1/2 tsp garlic powder; 1/2 tsp Italian seasoning; Freshly cracked black pepper, to taste; Pinch of salt; Optional: 1 tbsp finely chopped green onions; Optional: Red pepper flakes, to taste; Optional: 2 tbsp shredded mozzarella; Optional: Chopped fresh basil (swap with parsley in summer)

Posted on December 5, 2025

Appetizer Recipes

Jump to Recipe

Let me tell you, the moment you slice into a crisp pepperoncini and catch that tangy aroma mingling with the scent of creamy cheese and spicy salami, you just know something delicious is about to happen. My kitchen felt like a bustling Italian deli the first time I whipped up these Creamy Salami and Cream Cheese Stuffed Pepperoncinis—there was a buzz in the air, and I’ll admit, I kept sneaking tastes “for research.”

The first time I made these, I was looking for a punchy, easy appetizer for a game night with friends. I remember pausing after the first bite—salty, creamy, a kick of heat, and that signature crunch—then grinning because this was the kind of snack people would rave about. Honestly, it’s one of those moments where you just smile to yourself and think, “Why on earth didn’t I stumble on this years ago?”

Back in the day, when I was knee-high to a grasshopper, my grandma would pack her famous stuffed peppers for family picnics. They were always the first thing to disappear! This recipe is my playful twist, bringing creamy salami goodness to every bite—pure, nostalgic comfort with a little grown-up flavor boost. My family can’t keep their hands off these (even my picky teen, who’s suspicious of anything green, keeps coming back for more). They’re perfect for potlucks, an easy sweet-and-spicy snack for your kids, or to brighten up your Pinterest party board any time you need something quick and crowd-pleasing.

I’ve tested this Creamy Salami and Cream Cheese Stuffed Pepperoncini recipe again and again (in the name of research, of course). It’s become a staple for family gatherings and gifting. There’s just something about that creamy filling and the zip of pepperoncini that feels like a warm hug. Trust me, you’re going to want to bookmark this one!

Why You’ll Love This Creamy Salami and Cream Cheese Stuffed Pepperoncini Recipe

You know what, I’ve tried dozens of party appetizers, but this one stands out every time. Years of tinkering in the kitchen (and a few chef-approved tweaks) have led me to this flavor-packed, creamy, and zippy bite that’s as reliable as it is scrumptious. Here’s why you’ll fall head over heels for it:

Quick & Easy: Comes together in under 20 minutes—no oven required, no fancy steps. Perfect for last-minute cravings or busy weeknights.
Simple Ingredients: You probably already have most of these in your fridge. No need to run out for anything special.
Perfect for Parties: Whether it’s a weekend brunch, holiday gathering, or a casual movie night, these stuffed pepperoncinis are always a hit.
Crowd-Pleaser: Kids love them for the creamy filling, adults appreciate that little spicy kick. I’ve watched plates vanish in minutes (it’s almost comical).
Unbelievably Delicious: The combo of creamy cheese, savory salami, and tangy peppers is next-level comfort food. It’s one of those appetizers that gets people talking.

What makes this Creamy Salami and Cream Cheese Stuffed Pepperoncini recipe different? I use finely chopped salami for max flavor, blend the cream cheese until it’s super smooth (trust me, that texture matters), and add just the right touch of garlic and Italian herbs. It’s not just another stuffed pepper recipe—it’s my best version, tested and tweaked until it’s practically foolproof.

This isn’t just good. It’s the kind of snack that makes you close your eyes and savor every bite. Comfort food, but with a dash of excitement (and a little heat!). You don’t need to stress over impressing guests—these do the work for you. If you want to turn an ordinary get-together into something memorable, this is your recipe.

What Ingredients You Will Need

This Creamy Salami and Cream Cheese Stuffed Pepperoncini recipe is all about simple, bold flavors coming together for a big payoff. Most of the ingredients are easy-to-find pantry staples, and you can swap them out to suit what you’ve got—no stress.

Pepperoncini peppers, whole, drained (about 16-20, jarred in brine—look for mild or hot, depending on your crew)
Cream cheese, softened (8 oz / 225 g; I like Philadelphia for its creamy texture)
Salami, finely chopped (1/2 cup / 75 g; Genoa or hard salami works best)
Fresh parsley, minced (2 tbsp / 8 g; adds a fresh note)
Garlic powder (1/2 tsp / 2 g; gives a savory depth)
Italian seasoning (1/2 tsp / 1 g; for that herby punch—McCormick is my go-to)
Black pepper, freshly cracked (to taste)
Salt (just a pinch; the salami and cheese are salty, so go easy)
Optional:
- Finely chopped green onions (1 tbsp / 6 g; nice crunch)
- Red pepper flakes (for extra heat)
- Shredded mozzarella (for a cheesier filling—sometimes I sneak in 2 tbsp / 15 g)
- Chopped fresh basil (swap with parsley in summer for a more aromatic bite)

Ingredient Tips:

For the best texture, use firm jarred pepperoncinis. Soft ones can get a little messy.
If you want it gluten-free, double-check the salami label (some brands sneak in wheat fillers).
Can’t find pepperoncini? Swap with mild banana peppers or even jalapeños for a twist.
For dairy-free, swap the cream cheese for Kite Hill’s almond-based spread—it’s surprisingly creamy!
Mix up the salami with chopped prosciutto or turkey pepperoni for different flavor profiles.

You can go with what’s in season, too—summer herbs, a dash of lemon zest, or swap in roasted peppers for an earthier vibe. The best part? There’s no wrong way to stuff a pepperoncini!

Equipment Needed

I love recipes that don’t require a kitchen full of gadgets, and this Creamy Salami and Cream Cheese Stuffed Pepperoncini recipe is one of those. Here’s what you’ll need:

Sharp paring knife (for slicing open the pepperoncinis—trust me, a dull knife makes it messy)
Cutting board (I keep a small one handy just for prepping the peppers and salami)
Mixing bowl (medium size, for blending the filling)
Small spoon or piping bag (spoon works fine, but a piping bag makes stuffing easier if you’re making a big batch)
Paper towels (for patting the peppers dry—important for getting the filling to stick)
Serving platter (for that Pinterest-worthy presentation)

If you don’t have a piping bag, a zip-top bag with the corner snipped off works in a pinch. I’ve used both, and honestly, sometimes a spoon is just as quick (especially if you’re short on time). Keep your knives sharp—soft peppers can slip, so I’ve learned that the hard way. For cleaning, I like to soak sticky cheese bowls right away, before it sets up like cement!

If you’re on a budget, don’t sweat it—every tool here is basic, and you probably already have them. That’s the beauty of this appetizer.

Preparation Method

Prep the Pepperoncini: Drain the pepperoncini peppers (16-20 whole). Gently pat them dry with paper towels so the filling doesn’t slide out. Slice a small slit down one side of each pepper, keeping the ends intact. Carefully remove seeds if you want less heat (I usually leave a few for extra zing, but it’s totally up to you!). This should take about 5 minutes.
Make the Creamy Filling: In a medium mixing bowl, add 8 oz (225 g) softened cream cheese. Toss in 1/2 cup (75 g) finely chopped salami, 2 tbsp (8 g) minced fresh parsley, 1/2 tsp (2 g) garlic powder, 1/2 tsp (1 g) Italian seasoning, and a pinch of salt and black pepper. If you’re going for extra flavor, add 1 tbsp (6 g) chopped green onions, 2 tbsp (15 g) shredded mozzarella, or a sprinkle of red pepper flakes. Mix well until totally smooth and uniform—about 3-4 minutes. Pro tip: Use a fork to mash the cream cheese first, then stir in the rest for the best texture.
Stuff the Peppers: Using a small spoon or your piping bag, fill each pepperoncini with about 1 tablespoon of the creamy salami mixture. Don’t overstuff—otherwise, the peppers can split. If the filling feels too thick, add a teaspoon of milk or yogurt. If you’re piping, squeeze gently to avoid bursting the peppers. This step takes about 7-10 minutes, depending on your speed.
Arrange and Chill: Place stuffed pepperoncinis on a serving platter. If you want to get fancy, sprinkle with extra parsley or a dusting of paprika. Cover and chill in the fridge for at least 30 minutes to let the flavors meld. (Optional: Chill overnight for even bolder flavor. I’ve found the peppers soften a bit, making the texture even creamier.)
Serve: Remove from fridge 10 minutes before serving so they’re not ice-cold. Arrange on a pretty plate, maybe with toothpicks for easy grabbing. Watch them disappear!

Troubleshooting Tips:

If the filling is too loose, pop it in the fridge for 10 minutes—makes stuffing way easier.
Split pepperoncinis? Use them for “taste testing”—nobody will complain!
If your peppers are super spicy, rinse quickly under cold water before stuffing. I learned that trick after a fire-breathing mishap at a holiday party.

Personal Prep Notes:

I like to prep the filling a day ahead so flavors really soak in. The next day, stuffing is a breeze!

Cooking Tips & Techniques

Let’s face it, appetizers can be tricky—especially when you want them to look as good as they taste. After more than a few trial runs (and a couple of “oops” moments), here are the best tips I’ve picked up for Creamy Salami and Cream Cheese Stuffed Pepperoncini:

Blend the filling thoroughly: Cream cheese likes to clump if it’s cold. Let it come to room temp for a super-smooth texture. I mash it with a fork first, then switch to a spatula for mixing in the salami and herbs.
Don’t overstuff: It’s tempting, I know, but too much filling means split peppers. I usually fill just until the pepper feels “snug”—not bursting at the seams.
Pat peppers dry: The brine can make the filling slide out, so take an extra minute with paper towels. Learned this the hard way when my first batch slid all over the plate!
Chill before serving: Flavors meld and the filling firms up. Even just 30 minutes in the fridge makes a difference.
Assembly line efficiency: Set up all your peppers, then stuff them in batches. It saves time and gives you that “pro chef” feeling.
Troubleshooting splits: If you bust a pepper, don’t toss it—use it for taste testing or chop it up and serve as a dip with crackers.
Consistency: Use the same brand of cream cheese and salami each time for predictable flavor. If you switch brands, do a taste test first—some salami is way saltier than others.

I’ve had fillings get too runny, peppers split, and even a batch that was way too spicy (thanks to not checking the jar label). Each “failure” taught me something new. The best advice? Taste as you go, and don’t sweat the little stuff—these are meant to be fun!

Variations & Adaptations

The best thing about Creamy Salami and Cream Cheese Stuffed Pepperoncini is how easy it is to customize. Here are a few of my favorite ways to switch things up, whether you’re catering to dietary needs or just craving something different:

Low-Carb/Keto: Skip the salami and use chopped cooked bacon for a smoky twist. The cream cheese filling is already keto-friendly.
Vegetarian: Leave out the salami and substitute with finely chopped sun-dried tomatoes or roasted red peppers. Add a little feta for tang.
Spicy Variation: Use hot pepperoncini, add diced jalapeños to the filling, and sprinkle with red pepper flakes. I tried this for a Super Bowl party—folks who like heat went wild!
Seasonal Twist: In summer, swap parsley for fresh basil and add a sprinkle of lemon zest. Makes the peppers taste bright and fresh.
Dairy-Free: Use almond-based cream cheese (like Kite Hill), and swap salami for turkey or vegan pepperoni.
Different Cooking Methods: If you want a warm appetizer, bake the stuffed peppers in a 375°F (190°C) oven for 8-10 minutes. The cheese gets gooey—so satisfying.
Flavor Add-Ins: Stir in chopped olives, capers, or pine nuts for extra texture.

My personal favorite? A batch with extra basil and a little lemon zest—tastes like summer on a plate. Don’t be afraid to play with the recipe. Whether you’re allergic to dairy or just want more heat, there’s a way to make these Creamy Salami and Cream Cheese Stuffed Pepperoncinis your own.

Serving & Storage Suggestions

These little appetizers are best served slightly chilled, but not icy cold—take them out of the fridge about 10 minutes before serving. I love arranging them on a rustic wooden board with toothpicks for easy grabbing (they look fabulous on a Pinterest spread!).

Pair them with crisp crackers, sliced baguette, or alongside a charcuterie platter. They’re great with sparkling wine, light beer, or even lemonade for a family-friendly option.

For storage, keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually get bolder after a day or two, and the peppers soften a bit, making them even creamier. If you want to freeze them, stuff the peppers but don’t chill—wrap tightly and freeze for up to one month. Thaw overnight in the fridge before serving.

To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes on a baking sheet. The filling gets gooey, and the peppers stay just crisp enough. I like to sprinkle fresh herbs over the top for a pop of color right before serving!

Nutritional Information & Benefits

Each Creamy Salami and Cream Cheese Stuffed Pepperoncini packs about 80 calories, 6g fat, 3g protein, and just 2g net carbs (for one pepper). These are naturally gluten-free if you use gluten-free salami, and you can make them lower-carb by skipping the mozzarella add-in.

Pepperoncini peppers are full of vitamin C and fiber, while cream cheese offers calcium. Salami brings protein and flavor, but go easy if you’re watching sodium. For dairy-free diets, swap in plant-based cream cheese and vegan pepperoni.

Allergens to watch for: dairy (cream cheese, mozzarella), and possibly gluten (depends on your salami brand). I love that these appetizers are satisfying yet light—perfect for snacking without feeling weighed down. Personally, I think they hit that sweet spot: tasty, filling, and easy to adjust for almost any diet.

Conclusion

If you’re looking for an easy party appetizer that’s creamy, spicy, and downright addictive, these Creamy Salami and Cream Cheese Stuffed Pepperoncinis are worth every minute. They’re endlessly customizable, come together fast, and always get rave reviews at my house.

Don’t be afraid to tweak the filling or switch up the peppers—make it yours! I love this recipe because it reminds me of family gatherings, simple comfort food, and those little moments where good food brings people together.

Give these a try at your next event, and let me know how you adapt them. Drop a comment below with your favorite variation or share with friends who need a new go-to appetizer. Here’s to tasty bites, happy guests, and memories made around the snack table!

Frequently Asked Questions

Can I make Creamy Salami and Cream Cheese Stuffed Pepperoncinis ahead of time?

Absolutely! You can prep and stuff the peppers up to 24 hours ahead. Just keep them covered in the fridge until serving.

What’s the best way to stuff pepperoncinis without tearing them?

Use a small spoon or piping bag, go slow, and don’t overfill. Patting the peppers dry helps the filling stick without splitting.

Are these appetizers gluten-free?

Yes, if you use gluten-free salami. Always check the label, as some brands add wheat fillers.

Can I use another type of pepper if I can’t find pepperoncini?

Definitely! Banana peppers or mild jalapeños work great. Adjust for spice preference.

How do I make this recipe vegetarian?

Skip the salami and add finely chopped sun-dried tomatoes or roasted red peppers. Feta cheese is a tasty add-in for more flavor!