Peppers Stuffed with Passendale and Salami

Peppers Stuffed With Passendale And Salami Recipe

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Carolyn Haas


My husband's mother is from Belgium and he's been doing some genealogical research. I, meanwhile, have been researching Belgian food and trying to figure out what his mom may have served when he was a little kid. This one would make a great appetizer! I did have to use Havarti cheese instead of Passendale cheese. I found some available in Staten Island, if you happen to be in the neighborhood!


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15 Min
3 Min
Stove Top


  • 1 c
    apple cider vinegar
  • 1 c
  • 1 Tbsp
  • 2
    long, sweet peppers
  • 4 oz
    passendale cheese (can sub similar style but more easily available cheese, iif necessary)
  • 2 oz
    genoa salami, thinly sliced
  • ·
    fresh basil leaves to serve

How to Make Peppers Stuffed with Passendale and Salami


  1. Combine the vinegar, water and salt in a small sauce pan and bring to a boil.
  2. Meanwhile, cut the stem end off the peppers and remove the seeds. Place the peppers into the brine and simmer for 3 minutes. Drain; let the peppers cool.
  3. Cut the cheese into long sticks and arrange half over overlapping slices of the salami, rolling to make one long log of cheese wrapped in salami. Repeat. Insert the logs carefully into the cooled peppers.
  4. Using toothpicks to hold everything in place, cut the pepper horizontally into coins, about 7 per pepper. Serve with fresh basil leaves.

Printable Recipe Card

About Peppers Stuffed with Passendale and Salami

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Dutch
Hashtag: #Belgium

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