Stuffed Peppers with Pancetta & Peas
Stuffed Peppers with Pancetta & Peas
These peppers are a fabulous appetizer but also work well as a side dish alongside a delicious steak. If you are not a fan of peas, you can always substitute with some finely chopped green zucchini.
Ingredients:
- 1 Tbsp. olive oil
- 4 ounces pancetta
- 1/2 cup yellow onion finely chopped
- 3/4 cup ricotta cheese
- 1/3 cup Parmesan cheese
- 24 baby bell peppers
- 1/2 cup peas
- 1 tsp red pepper flakes
- kosher salt and fresh ground pepper
Ingredients:
1. Preheat oven to 350 degrees, make sure oven rack is centered. Spray baking sheet with cooking spray and set aside.
2. In a medium skillet heat the olive oil. Add the pancetta and cook until brown and crispy about 5-7 minutes. Using a slotted spoon, remove pancetta and drain on paper towels.
3. Add the chopped onion to the pan and cook until translucent and soft about 5 minutes. Set aside to cook.
4. In a medium bowl, combine the onion, pancetta, cheeses and peas. Season with salt and pepper to taste.
5. Using a pairing knife, cut 1/2 inch from the stem end and remove the seeds and veins with a small spoon. Fill each pepper with your ricotta mixture.
6. Place filled peppers on the prepared baking sheet and back for 15-20 minutes until peppers begin to soften. Remove from oven, cool for 10 minutes and serve.
