Begin by draining the Mezzetta peperoncini from their brine. Use a sharp knife to carefully cut off the tops of each pepper and remove the seeds inside. Set the cleaned peppers aside.

In a food processor, combine softened goat cheese, freshly squeezed lemon juice, and your choice of herbs like basil and tarragon. Blend until smooth and creamy, about 1-2 minutes.

Take the blended goat cheese mixture and gently spoon it into the hollowed-out peperoncini. For a neater approach, use a pastry bag to pipe the filling into each pepper.

Once all the peppers are filled, arrange them on a serving platter and sprinkle additional chopped fresh herbs over the top.