Stuffed Red Pepper Boats



  • 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


  1. Preheat the oven to 350ºF. Oil a 13 x 9 inch baking dish.
  2. Cut the peppers lengthwise into quarters and remove the seeds and white membranes. Arrange the quarters skin side down in the prepared dish.
  3. In a food processor, add the salame, olives, and thyme. Pulse to create a paste.
  4. Transfer the mixture to a bowl. Stir in the olive oil, salt and pepper.
  5. Spread the paste evently in the pepper quarters.
  6. Bake for 45 minutes or until the peppers are tender when pierced with a fork.
  7. Sprinkle the cheese over the top and continue cooking until the cheese is melted.
  8. Serve warm.

This recipe was featured on Season 18 - Episode 1821.

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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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