Archives for category: peppers

Stuffed Italian Deli Bread

Hello cheesy, baked, stuffed bread goodness! This loaf contains everything you love from an Italian deli: delicious bread, salami, pepperoncinis, mozzarella, and provolone. I can’t wait to make this in the summer on the grill, and even better, with pepperoncinis from our garden. It was a pretty easy recipe too – you just mix up the spread, spread it on, stuff it, and bake it.

Stuffed Italian Deli Bread Recipe - full of salami, provolone, mozzarella, and pepperoncinis.

Stuffed Italian Deli Bread

1 loaf Italian bread (I used poppy seed)
1 c. mayonnaise
1/2 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley
4-5 basil leaves, chopped
1 tsp oregano
1/4 c. pepperoncini pepper slices
1 Tbs pepperoncini brine from the jar
1 pkg. sliced salami
1 pkg. sliced provolone
1 pkg. sliced mozzarella


Preheat oven to 350°F.

Slice the bread into the size of pieces you want, but don’t cut all the way through the bottom.

In a small bowl, combine mayo, onion powder, garlic powder, parsley, basil, oregano, and pepperoncini brine. Mix until combined. Spread the mixture in between the sliced parts of bread.

Alternating provolone and mozzarella cheeses, insert a slice of cheese into each cut. Add salami into the slices, then pepperoncinis.

Wrap the entire loaf tightly with foil. Place on a baking sheet and bake 25-30 mins, or until the outside is crispy and cheese has melted.

recipe adapted from

Stuffed Italian Deli Bread Recipe - just mix, spread, stuff with salami, provolone, and mozzarella then bake. 

Here’s a CrockPot recipe I tried from the cookbook Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O’Dea.

I must admit I had never purchased beef short ribs before and was sticker-shocked when they cost nearly $30 from our store’s meat counter! The original recipe called for 4 lbs. of meat, so I used 2 lbs. and stashed the rest in the freezer. 

This recipe is so easy to make – you just throw all the ingredients in your CrockPot!

slow cooker korean ribs - just put all the ingredients in the crock pot and go - so tender they fall off the bone

2-4 lbs. beef short ribs
1 c. brown sugar, packed
1 c. soy sauce
1/2 c. water
3 whole seranno peppers

For this recipe, just call me Sister Maria because these are a few of my favorite things…

  • A ginormous can of soy sauce. One gallon to be exact. I lovingly refer to this as my gas can of Kikoman. It’s only $17 on Amazon, and with free Prime shipping, I love it. It’s great for marinades, stir fry recipes, and just sprinkling on rice.
  • Speaking of rice, here’s my new favorite appliance: a rice cooker! Yes I am excited about an appliance. I need to get out more, ha. You just pour in rice, water, put the lid on, and push the button. It pops up when it’s done! I haven’t used it yet to steam vegetables, but it came with a little tray for veggies. Bonus!
  • Here’s my must-have for any slow cooker meal: Slow Cooker liners. They make clean-up so much easier! No more scraping or scrubbing caked on food. I think they are a little pricey, but well worth the money.

Place ribs in a 6-quart (or larger) slow cooker. Add brown sugar, soy sauce, water, and peppers. DO NOT cut the peppers – leave them whole. Cover and cook on LOW for 4-8 hours, until thoroughly cooked. Approximately half-way through, flip ribs over. Discard whole peppers unless you’re feeling really brave and want some serious heat, but I wouldn’t recommend it, lol.

Serve with veggies or rice.