Sunday, July 11, 2010

Stuffed baby peppers

Mary Johns got us hooked on the baby peppers you get in big bags from Costco. This is just another way to use them.

Vegetable oil cooking spray
2 Tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped
1/2 medium onion, chopped fine
3/4 cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/2 cup frozen petite peas, thawed
Salt and freshly ground black peppers
24 (2-3" long) sweet baby peppers
Place an oven rack in the center of the oven and preheat oven to 350 degrees. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5-7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion and cook until translucent and soft, about 5 minutes. Set aside to cook for 10 minutes.
In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.
Using a paring knife, cut 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake 15-18 minutes. Cool for 10 minutes.  Serve.

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