Cheat Day: Stuffed Peperoncini & Bloody Marys

Every now and again you need to have a cheat meal.



I usually opt for mine when I’m really hungover. I always say that there are no rules when you’re hungover. It’s kind of my motto. This cheat day snack I’m about to show you is the ultimate hangover cure. I’m making you Stuffed Mezzetta Peperoncini with a buttermilk ranch dipping sauce and a Bloody Mary to wash it all down. 

The best part about this threesome of love we have going on is that we’re using a jar of Mezzetta Peperoncini and we’re going to use the whole. Damn. Thing. Even the brine. I love using peperoncini instead of jalapeño because I’m a big baby when it comes to spice and I like things on the milder side. So, by using a peperoncini, I get that a milder heat and I also get this great acidity (which my palette happens to be a big fan of). Make sure you scroll all the way to the bottom to check out photos of my night with Mezzetta!

How to make this goodness

I suggest you first start making your ranch because when you leave any sort of dip in the fridge for a few hours, it is SO MUCH MORE FLAVORFUL. All those flavors sit together in the bowl and get happy.

The ranch dip is so simple, sour cream, a ranch flavor packet and some of your peperoncini brine (to taste) to loosen the dip up a little bit. Pop it in the fridge until you are ready to eat.

For the poppers you start out cooking some bacon (always a good way to start). Once your bacon is cooked you keep all of the bacon juice in the pan and add your shallot to the pan and cook until translucent. 

Mix together your milk and cream cheese and once that’s smooth throw in your chopped up bacon and shallot mixture. Take a knife and cut the top of the peperoncini off and fill it with your cream cheese mixture. 

Pop these babies in the fridge for an hour to firm up. Once your poppers are nice and chilled, coat them in flour then egg then panko/parm mixture.  Place them in your 350 degree oil and cook until golden brown, about 5-6 mins.

Drain on a paper towel while the others cook. Once they’re all done, you’re good to eat! My boyfriend and roommate couldn’t keep their hands off of them, if you couldn’t tell.

This dish really works because of that acidic briney liquid from the peperoncinis. It cuts through this pretty heavy dish making a perfect balance.

Finally, Bloody Mary time. I use bloody mary mix (because I’m lazy) vodka and peperoncini brine! I then garnish with lemon, lime, a couple cracks of black pepper and peperoncinis!

Also, Mezzetta is running a nation wide competition with Chef’d to give you a chance to win 52 meal kits from Chef’d (value of $1,560!!). You can enter here and here and here. Just by entering you’ll get 10% off! Good luck and enjoy this epic hangover meal!

Stuffed Peperoncinis with Ranch Dipping Sauce
Serves 3
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Prep Time
15 min
Cook Time
5 min
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
5 min
Total Time
1 hr 20 min
Ranch Dipping Sauce
  1. 1 packet of ranch dressing mix
  2. 16 oz of sour cream
  3. 1-2 tablespoons of Peperoncini Brine
Stuffed Peperoncini
  1. 1 Jar of Mezzetta Peperoncini
  2. 6 slices bacon, cut into small pieces
  3. 1 medium shallot (minced)
  4. 1 (8 ounce) package cream cheese, softened
  5. 1 tablespoon milk
  6. 1 egg
  7. Flour for dredging
  8. 1 cup Panko Bread Crumbs
  9. 1/4 Parmesan Cheese
For the dipping sauce
  1. Mix ranch dressing packet, sour cream and peperoncini brine together in a bowl. Place in the refrigerator for at least an hour.
For the stuffed peperoncini
  1. In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
  2. In drippings, cook shallots over medium heat until shallots are translucent. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
  3. In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
  4. With small knife, cut the tops off of each pepper. Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. Cover and refrigerate for at least 1 hour.
  5. Coat filled peperoncini with flour, then egg then in panko and parmesan cheese combo.
  6. Repeat egg and breadcrumb steps and place into 350 degree oil.
  7. Cook for 5-6 minutes or until peperoncinis are browned.
  8. Drain on towel and enjoy by themselves or with your ranch dipping sauce.
Chel Loves Wine

My night with Mezzetta!

I spent a wonderful evening with Mezzetta last week. Check out my photos below. It’s honestly amazing how food can bring people together!


More From Chel Loves Wine


  1. This looks amazing! I love pepper but have never had something like this but it looks really tasty. Looks like an appetizer in a restaurant.