Begin by draining the Mezzetta peperoncini from their brine and gently patting them dry with a paper towel. Carefully slice off the tops of each pepper and use a small spoon to scoop out any seeds inside, being cautious not to tear the delicate skins. Set the prepared peppers aside as you mix the creamy filling.

In a food processor, combine the softened goat cheese, freshly squeezed lemon juice, and your choice of aromatic herbs like basil and tarragon. Blend on medium speed for about 1-2 minutes until the mixture is smooth and well combined. Taste the filling and season it with salt and pepper, ensuring it’s flavorful and zesty.

Using a small spoon or a piping bag, carefully fill each prepared peperoncini with the herbed goat cheese mixture. Arrange the stuffed peppers on a serving platter.

Once plated, garnish with additional chopped fresh herbs for an extra pop of color and flavor. Serve immediately, or refrigerate for up to an hour before serving.