Some nights you want “real dinner” energy… without the real dinner effort. Enter: stuffed bell peppers. They’re simple, satisfying, and the perfect way to turn a few premium ingredients into something that tastes like you tried (even if you didn’t).

This version leans on two heroes: good salami and creamy ricotta. The salami brings bold, savoury depth; the ricotta keeps everything soft and rich. Add a handful of herbs, a little tomato, and you’ve got a weeknight win that looks dinner-party ready.

Why this recipe works

  • Fast prep, big flavour: Salami adds instant seasoning and richness.

  • Premium ingredients, minimal effort: When the ingredients are great, you don’t need a complicated method.

  • Meal-prep friendly: Bake once, enjoy for lunch tomorrow.

Recipe: Salami & Ricotta-Stuffed Bell Peppers

Serves

4 (2 halves each)

Time

10–15 minutes prep
25–35 minutes bake

You’ll need

  • 4 large bell peppers (any colour)

  • 200–250g premium salami, finely chopped

  • 1 cup ricotta

  • 1/2 cup grated parmesan (plus extra for topping)

  • 1/2 cup shredded mozzarella (optional, for extra melty goodness)

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 cup baby spinach, chopped (optional)

  • 1 cup passata or crushed tomatoes (plus extra to spoon around peppers)

  • 1 tsp dried oregano (or Italian herbs)

  • Zest of 1 lemon (optional but amazing)

  • Salt + cracked pepper

  • Olive oil

  • Fresh basil or parsley to finish

Step-by-step

  1. Heat the oven to 190°C (fan 180°C).

  2. Prep the peppers: Slice in half lengthwise and remove seeds. Lightly oil a baking dish and place the peppers cut-side up.

  3. Build the flavour base: In a pan, warm a drizzle of olive oil. Sauté onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds.

  4. Add the salami: Stir in the chopped salami and cook for 1–2 minutes until fragrant (it’ll release that gorgeous seasoned oil).

  5. Mix the filling: In a bowl, combine ricotta, parmesan, oregano, pepper, lemon zest (if using), and the salami mixture. Fold in spinach if using.

  6. Stuff the peppers: Spoon filling into each pepper half. Sprinkle mozzarella and/or extra parmesan on top.

  7. Add a little tomato love: Spoon passata into the baking dish around the peppers (this keeps things moist and makes a built-in sauce).

  8. Bake: Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until bubbling and golden.

  9. Finish: Top with fresh basil or parsley, plus a drizzle of olive oil.

Serving ideas (choose your vibe)

  • Weeknight cozy: with a simple green salad + crusty bread

  • Fancy-ish: with roasted potatoes and a glass of red

  • Light + fresh: with lemony rocket and shaved parmesan

Easy swaps and upgrades

  • Want it spicy? Use a chilli salami and add a pinch of chilli flakes.

  • Need more protein? Add cooked quinoa or lentils to the filling.

  • Extra crunch: Top with toasted breadcrumbs mixed with parmesan before the final bake.

  • Low-carb sauce trick: Add a splash of cream to the passata for a rosé-style bake sauce.

Leftovers tip

These reheat beautifully. Store in an airtight container for up to 3 days. Reheat in the oven (best) or microwave (fast) — then finish with fresh herbs again to bring it back to life.