¼ cup olive oil (more for oil the pan)
6 red peppers, cut in half, seeded & ribbed
1 medium onion, finely chopped
¼ lb salami, cut into small pieces
¼ cup prosciutto, cut into small pieces
1 cup flavored breadcrumbs
2 tbsp basil or parsley, chopped
¾ cup provolone, finely diced
3 tbsp tomato paste
2/3 cup Parmagiano Reggiano
2 cups marinara sauce, homemade or store bought
Preheat oven to 375°F.
Oil the bottom of a baking pan with a few teaspoons of olive oil. Fit peppers in pan, cut side up.
Sauté onions in remaining oil over medium heat until translucent. Cool onions in a bowl.
Combine salami, prosciutto, breadcrumbs, herbs & parmigiano reggiano in a bowl with tomato paste. Fill peppers with the stuffing mixture & top with the diced provolone cheese.
Ladle marinara sauce over & around the peppers. Bake for 50 minutes, checking often to baste with additional sauce as necessary. (Note: Add
chicken broth or water to pan if necessary).
Enjoy hot or at room temperature.