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Sicilian Bell Pepper Involtini

Sicilian Bell Pepper Involtini

Sicilian Bell Pepper Involtini - delicious bell pepper strips filled with breadcrumbs, cheese, salami and then baked. A very tasty appetiser or side dish.

Course Appetiser
Cuisine Italian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Manuela Zangara


Bell Peppers

  • 2 bell peppers/capsicums
  • Oil Spray


  • 2 tbsp onion finely chopped
  • 40 gms – 1 ½ oz. salami chopped small
  • 40 gms – 1 ½ oz. provolone piquant cubed small
  • 4 tbsp Parmigiano Reggiano finely grated
  • 1 cup breadcrumbs
  • 2 tbsp tinned diced tomatoes
  • 5 tbsp extra virgin olive oil
  • ½   tsp salt
  • Parsley chopped (optional)


Bell Peppers

  1. Rinse the bell peppers well.  Brush/spray them with some oil and put them in an oven proof dish lined with baking paper.
  2. Bake them in a preheated oven at 200ºC – 390ºF for about 20-25 minutes or until cooked through (they will have to be soft).
  3. When ready, cover them tightly with some aluminium foil for 5 minutes, then remove the top, seeds and skin (be careful, they will still be hot! But if you let them cool down, removing the skin will be very hard!).
  4. Cut them in slices (lengthwise) and keep aside.


  1. To make the stuffing, put the chopped onion, chopped salami, cubed provolone piquant, grated Parmigiano Reggiano, breadcrumbs, diced tomatoes, extra virgin olive oil and salt in a bowl and mix well. You may have to add more extra virgin olive oil, depending on the breadcrumbs and how much they absorb the liquids. You need to obtain a soft enough stuffing so that when you press it with your hands, it retains the shape you give it and doesn’t crumble. Keep it aside.


  1. Divide the tuna filling among the slices of roasted bell pepper and roll them.
  2. Put them in a greased oven proof dish and spray with some extra virgin olive oil.
  3. Bake them in a pre-heated oven at 180°C – 355°F for 15-20 minutes.
  4. Serve warm or at room temperature.