Preheat the oven to <temperature>500<unit>°F</unit></temperature>

Stack, roll and finely chop <quantity>12</quantity> slices of hot soppressata salami

Stack, roll and finely chop <quantity>12</quantity> slices of sweet soppressata salami

Stack, roll and finely chop <quantity>12</quantity> slices of finocchiona salami

Add them to a bowl and mix by hand

Add <quantity>¼<unit>cup</unit></quantity> of shredded provel cheese and <quantity>¼<unit>cup</unit></quantity> shredded mozzarella

Add <quantity>¼<unit>cup</unit></quantity> of grated pecorino cheese and <quantity>¼<unit>cup</unit></quantity> of ricotta

Add <quantity>2<unit>tbsp</unit></quantity> of toasted bread crumbs and <quantity>1<unit>tbsp</unit></quantity> of dried oregano

Mix all the ingredients by hand until they are well combined

Take off the stem, cut in half lengthwise, and scrape off the seeds of <quantity>3</quantity> large green finger chilies

Stuff the chilies with the salami and cheese mix

Transfer <quantity>3</quantity> stuffed chilies to an oven-safe tray with <quantity>1</quantity> large rosemary sprig

Drizzle them with olive oil to taste. Repeat with the rest of the chilies

Bake the chilies for 7m until browned

Add <quantity>2<unit>tbsp</unit></quantity> of tomato paste to a plate

Plate <quantity>3<unit>pieces</unit></quantity> of the baked chilies over the tomato paste. Top with the rosemary sprig and finish with olive oil from the tray

Add the juice of <quantity>½</quantity> a lemon. Repeat the plating with the remaining <quantity>3<unit>pieces</unit></quantity> of chilies. The stuffed chili peppers are ready

Enjoy!