Teresa's Recipes
Salami and Ricotta Stuffed Bell Peppers
A delightful twist on a classic Italian dish, these stuffed peppers are a true feast for the senses. Fresh bell peppers are hollowed out and generously filled with a flavorful blend of diced salami, creamy ricotta, sharp Parmesan, crispy breadcrumbs, fragrant basil, and garlic. The peppers are then baked until tender and the filling turns into a beautiful golden crust. This dish offers a perfect balance of textures and flavors, making it a delicious and satisfying meal for any occasion.
Ingredients
- 2 tablespoons, plus extra for drizzling Extra virgin olive oil
- to taste Salt
- to taste Black pepper
- 1/4 cup, finely chopped Fresh basil leaves
- 2 cloves, minced Garlic
- 1/2 cup Breadcrumbs
- 1/4 cup, grated Parmesan cheese
- 1 cup Ricotta cheese
- 1 cup, diced Salami
- 4, tops removed, seeds and membranes discarded Bell peppers
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 385
- Fat: 24g
- Carbs: 20g
- Protein: 19g
- Sodium: 800mg
- Sugar: 6g
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops, then removing the seeds and membranes. Set aside.
- 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.
- Generously fill each prepared bell pepper with the salami and ricotta mixture, pressing it down slightly to ensure the peppers are fully stuffed.
- Place the stuffed peppers upright in a baking dish. Drizzle each pepper with a bit of extra virgin olive oil.
- 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.
- 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.