About
These stuffed peppers are loaded with pizza inspired flavorings from oozy melted cheese to Italian salami and salty olives.
Perfect for snacks or lunches, these peppers are most delicious served hot from the oven with a simple green side salad.
Ingredients
- 4 slices hard salami deli slices by market pantry
- 3 pieces sundried tomatoes in oil by pastene
- 2 teaspoon oregano, dried
- 2 tablespoon, chopped basil
- 1 large – 3" diameter x 3 3/4" red bell peppers, raw
- 1 large – 3" diameter x 3 3/4" green bell pepper
- ¾ cup, grated shredded cheddar
- ⅓ cup, sliced black olives
- ¼ cup, grated parmesan cheese, dry (grated)
- 2 tablespoon olive oil
Instructions
- Preheat the oven to 395 degrees Fahrenheit.
- Slice the peppers in half length ways and remove the core and seeds. Arrange the peppers on a shallow oven tray, drizzle with a tablespoon of olive oil and roast for 10 minutes until tender.
- Whilst the peppers are roasting, roughly chop the olives, tomatoes and salami and set aside.
- Add the grated cheddar to a mixing bowl and combine with the dried oregano.
- Remove the peppers from the oven, keeping them on the tray, and dividing evenly, spoon the herby cheese mixture into the base of each pepper.
- Toss the olive and tomato mixture together to combine and divide between each pepper, layering on top of the cheese.
- Sprinkle the sliced salami over the top of the peppers and scatter over the parmesan. Drizzle with the remaining olive oil.
- Return to the oven for a further 10-12 minutes until cooked through, the peppers are tender and the cheese has melted. Scatter with fresh basil to serve.
Nutrition Facts
- Servings: 4
- Calories: 241.0kcal/1008.3kJ (per serving)
- Fat: 19.6g (per serving)
- Carbs: 8.4g (per serving)
- Protein: 8.8g (per serving)
