Rustic Antipasto Platter with Stuffed Peppers, Olives, and d Meats
Bring a little old-school antipasto energy to your table: warm, tender stuffed red peppers served alongside cool, briny olives and neatly arranged d meats. It’s rustic, shareable, and made for real-life entertaining—especially when you prep the peppers ahead.
Recipe at a glance
- Yield: 8–10 appetizer servings (about 1 platter)
- Prep time: 25 minutes
- Cook/bake time: 30 minutes
- Chill/rest time: 10 minutes (optional, for easier slicing)
- Total time: about 1 hour 5 minutes
Ingredients
Stuffed peppers
- 4 medium red bell peppers, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup marinara sauce (store-bought or homemade)
- 1 cup cooked chopped chicken or turkey (optional; for a heartier filling)
- 1 cup ricotta (or cottage cheese, for a slightly tangier texture)
- 1/2 cup finely chopped fresh parsley, plus extra for serving (optional)
- 1/2 cup shredded mozzarella (or provolone), for melting
- 1/2 cup grated Parmesan (or Pecorino Romano)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
Olives + platter build
- 2 cups assorted green olives (pitted or not)
- 1 tablespoon olive oil (for olives)
- 1 teaspoon lemon zest or 1 tablespoon lemon juice
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons chopped fresh basil or parsley (optional)
- 12–16 ounces assorted d meats, thinly sliced (salami, prosciutto-style, or similar)
- Optional platter extras: torn basil, sliced cucumbers or roasted cherry tomatoes, marinated artichokes, and/or wedges of crusty bread or crackers
Simple substitutions/variations
- Cheese swap: Use all ricotta + mozzarella for a softer bite, or swap in a small amount of cream cheese for extra richness.
- Meat swap: Skip the chicken/turkey for a vegetarian filling, and add 1/2 cup finely chopped mushrooms or a bit more marinara.
- Lower-prep option: Use pre-cooked lentils (about 3/4 cup) instead of chicken/turkey for a fiber-friendly filling.
Instructions
- Heat the oven to 375°F. Line a sheet pan with foil or parchment for easier cleanup.
- Soften the pepper edges. Place pepper halves cut-side up on the sheet pan. Drizzle lightly with olive oil and season with a pinch of salt and pepper.
- Make the filling base. In a skillet over medium heat, sauté onion in 1 tablespoon olive oil until translucent, 5–7 minutes. Stir in garlic, oregano, and red pepper flakes (if using) for 30 seconds.
- Combine wet + cheesy. Add marinara to the skillet and simmer 2 minutes. Turn off heat. Stir in ricotta, parsley, Parmesan, black pepper, and mozzarella. Fold in cooked chicken/turkey if using.
- Stuff. Divide filling among pepper halves, mounding slightly. Aim for filling to reach just to the top edge.
- Bake until tender and set. Bake 25–30 minutes, until peppers are tender (a knife slides in easily) and the filling looks hot and cohesive with melted, lightly browned spots.
- Rest briefly. Let peppers rest on the pan for 10 minutes. This helps the filling firm up for easier serving. Serve warm or at room temperature within a short window.
- Refresh the olives. Mix olives with olive oil, lemon zest/juice, and optional crushed red pepper and herbs. Let sit 5–10 minutes so flavors cling.
- Assemble the platter. Arrange d meats on a board or in wooden bowls. Nestle warm stuffed peppers in one section and place the olives on the other side. Add any extra veggies/artichokes/bread around the edges for easy grabbing.
Texture/doneness cues
- Peppers: tender but still holding their shape—no wrinkled, collapsed “melted” look.
- Filling: creamy but set; it should not be watery. You’ll see melted cheese binding everything together.
- Top browning: light golden spots are ideal. If it browns too quickly, loosely cover with foil for the last 5–8 minutes.
Tips
- Prep ahead (recommended): Bake and cool the peppers completely, then refrigerate. Rewarm at 325°F until just hot, about 10–15 minutes.
- Keep it buffet-friendly: Slice peppers into thick “boats” before serving if you want neater bites.
- Make it kid-friendly: Skip red pepper flakes and serve olives on the side for picky eaters.
Serving ideas
- Set out crusty bread, crackers, or toasted baguette slices.
- Add quick crunch: cucumber slices, pepperoncini, or roasted cherry tomatoes.
- For a full antipasto spread, include one “briny” side (artichokes or roasted peppers) and one “fresh” side (basil or arugula salad).
Storage notes
- Stuffed peppers: Store in an airtight container in the refrigerator for up to 3 days (best quality). Reheat until steaming hot.
- Olives: Keep in a covered container in the refrigerator for up to 1 week for best taste.
- d meats: Refrigerate promptly. Follow the package guidance and keep opened meats well sealed. For best quality, use within a few days after opening and discard if they smell sour or are slimy.
- Food-safety holding: For serving, keep perishable items cold when possible. If you’re holding the platter for a long time, refresh with cold items and keep hot peppers hot (don’t let them linger for hours).
