Serves 4


  • 3 1/2 Tbsp. olive oil, divided
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1/4 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 4 large kale leaves, stemmed and chopped
  • 1 (1/4 inch thick) slice salami (2 ounces), cut into 1/2 inch pieces
  • 12 pitted Kalamata olives, cut into 1/2 inch pieces
  • 1 (12-ounce) jar marinated artichokes, drained and cut into 1/2 inch pieces
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 1 cup panko bread crumbs, divided
  • 1 cup (3 ounces) grated Parmesan, divided
  • 4 red bell peppers, halved and seeded


    Active time: 30 minutes
    Total time: 1 hour 10 minutes

    Preheat oven to 375°. Over medium heat in a large skillet, heat 2 Tbsp. oil. Add onion, garlic, salt, and pepper and cook, stirring, until softened, 5 minutes. Add kale and 1/4 cup water, cover, and cook, stirring a few times, until kale wilts, 5 minutes. Stir in salami, olives, artichokes and wine; remove from heat. Stir in 3/4 cup each panko and Parmesan. In a medium bowl, mix remaining panko, Parmesan, and oil.

    Put red peppers in a roasting pan. Fill each pepper with skillet mixture, then top with panko mixture. Add 1/2 cup water to pan, cover with foil, and bake until tender, 30 minutes. Uncover pan and broil peppers until crisp, 2 minutes. Serve.

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