Pepperoncini Pepper

If you’ve ever bitten into a tangy, crunchy pepper on your favorite sub sandwich or Greek salad, there’s a good chance it was a pepperoncini. These cheerful little chilies are famous for their mild heat and zippy flavor that wakes up any dish without scorching your taste buds.

Pepperoncini peppers (Capsicum annuum) usually measure around 100–1,000 Scoville Heat Units, making them far gentler than a jalapeño and miles away from the blazing intensity of a habanero or ghost pepper. This makes them perfect for people who love flavor but prefer a manageable level of spice.

Here’s a fun fact: in Italy, these peppers are called friggitelli and are often sautéed or stuffed rather than pickled. In Greece, you’ll see them labeled as golden Greek peppers, adding a bright pop of color and flavor to everything from mezze platters to grilled meats.

Unlike their fiery cousins, pepperoncini are all about balance—crisp texture, mild heat, and a tangy finish. If you’re looking to explore more mild peppers, you can also check out the sweet and crunchy bell pepper or the earthy, mellow anaheim.

Pickled pepperoncini are incredibly versatile. Toss them onto pizza, fold them into pasta salads, or just eat them straight from the jar as a snappy snack. You can even chop them into dips and dressings for a subtle peppery kick.

They’re also easy to grow in warm climates or containers—just give them plenty of sun, and you’ll be rewarded with loads of glossy green peppers that eventually turn red or yellow as they ripen.

Whether you call them Tuscan peppers, sweet Italian peppers, or simply pepperoncini, there’s no denying their charm. They’re proof that you don’t need blistering heat to keep things interesting.