Stuffed Red Pepper BoatsClick to Play

Stuffed Red Pepper Boats

Mary Ann Esposito



3 large red bell peppers
1/2 pound Daniele Genoa salame, diced
14 imported black oil cured olives, pitted and chopped
3 tablespoons thyme leaves
Salt to taste
Freshly ground black pepper
1/4 cup Extra-Virgin Olive Oil
2/3 cup grated Asiago cheese


Preheat the oven to 350ºF. Oil a 13 x 9 inch baking dish.

Cut the peppers lengthwise into quarters and remove the seeds and white membranes. Arrange the quarters skin side down in the prepared dish.

In a food processor, add the salame, olives, and thyme. Pulse to create a paste.

Transfer the mixture to a bowl. Stir in the olive oil, salt and pepper.

Spread the paste evently in the pepper quarters.

Bake for 45 minutes or until the peppers are tender when pierced with a fork.

Sprinkle the cheese over the top and continue cooking until the cheese is melted.

Serve warm.

item recipe is featured in Episode 1821 of Season 18.

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  1. Connie's avatar


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    I'm vegetarian, what would you suggest stuffing these peppers with in place of the salame? I was thinking mushrooms and eggplant.

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