Stuffed Peppers


  • 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.

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