Name: Stuffed Red Pepper Boats
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

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.

This recipe was featured on Season 18 - Episode 1821.