Difficulty: Easy
Servings: 4 to 6
Nutritional Information per Serving (1 of 6 servings): Calories 260, Total Fat 20 g, Saturated Fat 7 g, Carbohydrates 12 g, Dietary Fiber 4 g, Sugar 5 g, Protein 10 g, Cholesterol 31 mg, Sodium 554 mg
Total Time: 1 hour 8 minutes
Preparation Time: 18 minutes
Inactive Time: 20 minutes
Cooking Time: 30 minutes

Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces pancetta, thinly sliced and 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, to taste
24 sweet baby peppers, each 2 to 3 inches long

Instructions

Whip up these irresistible stuffed baby peppers that burst with creamy, crispy flavorperfect for your next gathering! Ready in just over an hour, this easy recipe will have everyone reaching for seconds.

Position an oven rack in the middle and preheat to 350F. Lightly coat a baking sheet with vegetable oil spray and set aside.
In a medium skillet over medium-high heat, warm the olive oil. Add pancetta and cook, stirring often, until golden and crisp, about 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain. Add onion to the skillet and saut until translucent and tender, about 5 minutes. Cool for 10 minutes.
In a medium bowl, combine the cooled onion, crispy pancetta, ricotta, Parmesan, and peas. Season generously with salt and pepper.
With a paring knife, slice off 1/2 inch from the stem end of each pepper. Remove seeds and membranes. Fill each with ricotta mixture using a small spoon. Arrange on the prepared baking sheet.
Bake until peppers soften slightly, 15 to 18 minutes. Cool 10 minutes, then transfer to a platter and dig inthese savory bites are pure bliss!