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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
- 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
- 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.
Dietary Information
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
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