Begin by draining the jar of Mezzetta Peperoncini and placing them in a colander for a few minutes to remove excess brine.

Carefully cut off the tops and slice down one side to access the seeds. Gently remove the seeds using a small spoon.

In a food processor, combine softened goat cheese, a splash of freshly squeezed lemon juice, and fresh herbs. Blend for 30 seconds until creamy and smooth.

Taste the filling and season with a pinch of salt and cracked pepper.

Using a small spoon or piping bag, fill each prepared peperoncini with the herbed goat cheese mixture.

Garnish with additional chopped herbs and arrange on a serving platter. Serve immediately for best texture.