Salami and Ricotta Stuffed Bell Peppers

Ingredients

Extra virgin olive oil

2 tablespoons, plus extra for drizzling

Salt

to taste

Black pepper

to taste

Fresh basil leaves

1/4 cup, finely chopped

Garlic

2 cloves, minced

Breadcrumbs

1/2 cup

Parmesan cheese

1/4 cup, grated

Ricotta cheese

1 cup

Salami

1 cup, diced

Bell peppers

4, tops removed, seeds and membranes discarded

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the bell peppers by cutting off the tops, then removing the seeds and membranes. Set aside.
3. In a mixing bowl, combine the diced salami, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, chopped basil, salt, and pepper. Mix well until all ingredients are thoroughly combined.
4. Generously fill each prepared bell pepper with the salami and ricotta mixture, pressing it down slightly to ensure the peppers are fully stuffed.
5. Place the stuffed peppers upright in a baking dish. Drizzle each pepper with a bit of extra virgin olive oil.
6. Bake for 25 minutes, or until the peppers are tender and the filling has a golden brown crust. If the tops are browning too quickly, cover loosely with aluminum foil.
7. Remove from the oven and let them rest for a couple of minutes before serving. Enjoy your Italian-style stuffed bell peppers hot, garnished with a sprinkle of extra Parmesan and a few fresh basil leaves.