Ingredients
-
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
-
Ingredients
Directions
-
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.
Comments
Connie
I’m vegetarian, what would you suggest stuffing these peppers with in place of the salame? I was thinking mushrooms and eggplant.