Stuffed Charcuterie Board Peppers

In recent years, charcuterie boards have become a staple at gatherings, celebrated for their variety, visual appeal, and ability to cater to diverse palates. These boards, traditionally a selection of cured meats, cheeses, and accompaniments, have evolved into creative culinary expressions, allowing hosts to showcase their personal touch. Among the exciting innovations in this realm is the concept of stuffed charcuterie board peppers, a delightful twist that brings the flavors of a charcuterie board into a portable, bite-sized form.

Discover the irresistible charm of stuffed charcuterie board peppers, a perfect appetizer for any gathering. These vibrant mini sweet peppers are filled with a delicious blend of creamy cheeses, savory cured meats, and aromatic herbs, creating a burst of flavor in every bite. Ideal for parties or cozy get-togethers, this versatile recipe allows for endless customization to suit your taste. Elevate your culinary repertoire with this visually stunning and mouthwatering dish!

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Ingredients

6 mini sweet peppers (red, yellow, or orange)

1 cup ricotta cheese

1/2 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/2 cup salami, finely chopped

1/4 cup prosciutto, chopped

1/2 cup Kalamata olives, pitted and chopped

1/4 cup sun-dried tomatoes, chopped

1/4 cup fresh basil, chopped

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Olive oil for drizzling

Fresh parsley or basil for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Peppers: Slice the tops off the mini sweet peppers and remove the seeds. Set aside.

Create the Filling: In a mixing bowl, combine the ricotta cheese, cream cheese, and grated Parmesan. Mix until smooth.

Add the Charcuterie: Stir in the chopped salami, prosciutto, Kalamata olives, sun-dried tomatoes, basil, garlic powder, Italian seasoning, salt, and pepper until well blended.

Stuff the Peppers: Using a small spoon or a piping bag, carefully stuff each mini pepper with the cheese and charcuterie mixture, packing it in generously.

Bake the Peppers: Place the stuffed peppers on a baking sheet lined with parchment paper. Drizzle lightly with olive oil. Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the filling is bubbly and slightly golden.

Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or basil if desired. Serve warm as a delicious appetizer or part of a charcuterie platter.

Prep Time, Total Time, Servings:

15 minutes | 35 minutes | Serves 4-6