Best Easy Peperoncini Ripieni Sott'Olio Recipe

Rinse pepperoncini peppers and carefully slit them open, removing seeds with a small spoon for even flavor and texture.

Bring a medium saucepan of water and the red wine vinegar to a simmer over medium heat. Briefly blanch peppers for 2 minutes—just until slightly softened but still firm. Drain and cool completely.

In a bowl, combine breadcrumbs, finely chopped provolone cheese, parsley, chopped capers, minced garlic, salt, and black pepper. Mix until fully blended and damp, but not wet; adjust with extra breadcrumbs if needed.

Gently stuff each cooled pepper with the breadcrumb mixture, pressing the filling without tearing the pepper. Pack peppers tightly but avoid overfilling to prevent breakage.

Arrange stuffed peppers in a sterilized glass jar, layering and covering fully with olive oil as you go. Tap jar to release trapped air bubbles.

Seal the jar and refrigerate at least 24 hours for flavors to meld; bring to room temperature before serving with antipasto platters.