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.

Ingredients:
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.