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.

Cut off the tops of the capsicums and clean the inside by removing the seeds and the white parts. Rinse well.

Fill the capsicums with the the suffing and close them with their tops. Brush/spray them with some extra virgin olive oil and put them in an oven proof dish lined with baking paper.

Bake them in a pre heated oven at 180ºC – 350ºF for about 30 minutes or until cooked through (they will have to be soft). When ready, cover them tightly with some aluminium foil for 5 minutes, then remove the skin (be careful, they will still be hot! But if you let them cool down, removing the skin will be very hard!).

You can serve them warm or at room temperature (I prefer mine on the cooler side). You can use small capsicums to serve as appetisers, or even slice the big ones and share. Or serve a full one per person: it makes a great main dish, especially if served with a simple salad.