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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Wonderful little appetizers. Creamy,cheesey,crunchy. Ingredients:
vegetable oil cooking spray |
2 tbs olive oil |
3 oz. thinly sliced pancetta,chopped into 1/4 pieces(or bacon) |
1/2 med. onion,finely chopped |
3/4 c ricotta cheese |
1/3 c grated parmesan |
1/2 c frozen petite peas,thawed |
kosher salt and fresh ground pepper |
24(2 to 3 long) sweet baby peppers |
Directions:
1. Place an oven rack in center of oven and preheat to 350. Spray baking sheet with vegetable oil cooking spray and set aside.
2. In med. skillet,heat oil over med-high heat. Add pancettaand cook,stirring frequently,until browned and crispy,about 5 to 7 mins. Using slotted spoon,remove pancetta and drain on paper towels. Add onion to pan and cook until translucent and soft,about 5 mins. Set aside to cool for 10 mins.
3. In med. bowl,combine onion,pancetta,cheeses and peas. Season with salt and pepper to taste.
4. Using parong knife,cut 1/2 from stem-end of the peppers. Remove seeds and veins. Using small dessert spoon,fill each pepper with ricotta mixture. Place filled peppers on prepared baking sheet and bake 15 to 18 mins until peppers begin to soften. Remove from oven and cool 10 mins. Arrange peppers on platter and serve.
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