Recipe from Ciao Italia Family Classics
Sweet red bell peppers are never boring; they can take on so many flavors and are perfect for a buffet spread. The play of flavors in the filling is an explosion in your mouth that eggs you on to have more than one or two or
1. Preheat oven to 350ºF. Oil a 13-inch-by-9-inch baking dish. Cut away the stem tops of the peppers. Cut the peppers in half length-wise and into quarters, and then remove the seeds and white membranes. Arrange the quarters, cut side up, in the prepared dish.
2. In a food processor, pulse together the salame, olives and thyme to create a paste-like consistency. Transfer the mixture to a bowl. Stir in the olive oil, salt and pepper.
3. Spread the paste evenly on 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.
Note: You can prepare these a day ahead up to the point of baking. Keep the premade boats refrigerated and covered.