Stuffed Baby Peppers

By vealam

Ingredients

• Prep Onions and Pancetta:
• Vegetable oil cooking spray
• 2 tablespoons olive oil
• 3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
• 1/2 medium onion, finely chopped
• 3/4 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1/2 cup frozen petite peas, thawed
• Kosher salt and freshly ground black pepper
• 24 (2 to 3-inch long) sweet baby peppers

Details

Servings 1
Preparation time 38mins
Cooking time 63mins
Adapted from giadadelaurentiis.com

Preparation

Step 1

Prep Onions and Pancetta
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.

In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
Finish Stuffed Baby Peppers
In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.

Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Cool for 10 minutes.

Arrange the peppers on a platter and serve.