Go Back
Stuffed bell peppers have long been a beloved dish, offering a delightful combination of flavors, textures, and vibrant colors. Their versatility makes them an ideal canvas for a variety of fillings, ranging from traditional rice and meat to innovative plant-based options. In this recipe, we elevate the humble stuffed bell pepper by infusing it with the diverse elements of a charcuterie board. Imagine sinking your teeth into a pepper bursting with the savory notes of salami and pepperoni, the creaminess of cheese, and the freshness of herbs and vegetables—all beautifully presented in a rainbow of colors.

Stuffed Charcuterie Board Bell Peppers

Discover the vibrant world of Colorful Charcuterie Board Stuffed Bell Peppers! This delightful recipe transforms traditional stuffed peppers into a visually stunning dish filled with savory salami, zesty cheese, and fresh herbs. Perfect for gatherings or family dinners, these peppers are not only delicious but also packed with nutrients. With a variety of fillings and toppings, you can customize this meal to suit any taste or dietary preference, making it a flavorful and healthy choice for everyone!
Print Recipe Pin Recipe

Ingredients
  

4 medium bell peppers (any color for vibrancy)

1 cup cooked quinoa (preferably chilled)

1 cup diced salami (use a mix for varied flavor)

1/2 cup sliced pepperoni (spicy or mild based on preference)

1/2 cup shredded mozzarella cheese (for meltiness)

1/2 cup crumbled feta cheese (for tanginess)

1/2 cup cherry tomatoes, halved (adds freshness)

1/4 cup black olives, sliced (for saltiness)

1/4 cup fresh basil, chopped (for aroma and color)

1/4 cup balsamic glaze (to finish with sweetness)

Salt and pepper to taste (season generously)

Olive oil (for drizzling and flavor enhancement)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot when the peppers are ready to bake.

    Prepare the Bell Peppers: Carefully cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow base. Lightly drizzle both the inside and outside of the peppers with olive oil and generously season with salt and pepper for enhanced flavor.

      Mix the Filling: In a large mixing bowl, combine the chilled cooked quinoa, diced salami, sliced pepperoni, shredded mozzarella, crumbled feta, halved cherry tomatoes, sliced black olives, and chopped fresh basil. Use a spatula or spoon to stir the mixture until all components are evenly distributed. Taste and adjust seasoning with additional salt and pepper as needed.

        Stuff the Peppers: Using a spoon or your hands, fill each bell pepper with the filling mixture, packing it in gently but firmly for a generous amount. Ensure the filling is heaped slightly above the rim for presentation.

          Bake the Peppers: Arrange the stuffed bell peppers upright in a baking dish. Drizzle a touch more olive oil on top of each pepper, then cover the dish with aluminum foil to trap moisture. Bake in the preheated oven for 25-30 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes until the peppers are tender and the tops are beautifully golden and slightly crispy.

            Drizzle and Serve: Once baked, remove the peppers from the oven and drizzle generously with balsamic glaze for a sweet and tangy finish. Allow them to cool for a few minutes before serving. For an added touch, garnish with extra fresh basil leaves before plating.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4