Pepperoncini peppers (jarred)
Cream cheese
Garlic
Bulk pork sausage

Slice the pepperoncinis open on one side and drain (pat dry) with paper towels. No need to remove the seeds since pepperoncinis are fairly mild.

In a bowl mix cream cheese and garlic, to taste.  With the tip of a knife fill the pepperoncinis with the cream cheese.

Take a portion of the raw sausage (approximately the size of a golf ball) and flatten in palm of hand. Place stuffed pepperoncini in the center of the sausage and "wrap" the sausage around the pepper. Leaving stem poking out of the top for a handle.

Place on a cookie sheet and bake at 375 for 20 minutes.