Ricotta Stuffed Sweet Baby Peppers
These stuffed baby peppers are so tasty and flavorful, you can use pancetta or bacon instead of prosciutto, and the layers of flavors are just oozing in your mouth.
or canola oil
thinly sliced, chopped into 1/4-inch pieces, or pancetta, or bacon
salt and black pepper
sweet bell peppers
baby, about 2 1/2 inch long, or as needed
Put the rack in the center of the oven and preheat to 350℉ (180℃). Coat a baking sheet with cooking spray and set aside.
In a medium skillet, heat the oil over medium-high heat. Stir in the prosciutto and cook, stirring constantly until brown and crispy, about 6 minutes.
Remove the prosciutto with a slotted spoon and drain on paper towels. Stir in the onion and cook until translucent and soft, 4 to 6 minutes. Set aside and let cool for 10 minutes.
In a medium bowl, mix together the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
Cut ½-inch from the stem-end of the peppers with a paring knife. Remove the seeds and veins.
Using a small dessert spoon, fill each pepper with the ricotta mixture.
Arrange the stuffed baby peppers on the prepared baking sheet and bake for about 16 minutes until the peppers begin to soften.
Remove from the oven and let cool for 5 to 6 minutes. Serve warm.