We have always loved to add pepperoncini to our Greek salads. On our last visit to Rhodes we were served these simple but satisfying pre-prandial bites at a little sidewalk cafe near the gate to the port. These pickled peppers, which are just as popular in Italian dishes, are so easily available in the United States and so overlooked when we think of savory appetizers. Our chef simply soaked them for a time in icy water, slit them open, and filled each pepper with an equal amount of local cheese, what tasted like minced salami, and a generous helping of grated onion. Dust this with Greek seasoning, squeeze a little lemon juice over all and warm in a 300 degree oven for ten minutes. You may substitute minced, crispy bacon and Monterey Jack for a departure.