Stuffed Baby Peppers

  • Vegetable oil cooking spray
  • 2 tbsp olive oil
  • 85g thinly sliced pancetta, chopped into 1/2cm pieces
  • 1/2 medium onion, finely chopped
  • 185g ricotta cheese
  • 30g grated Parmesan
  • 70g frozen petit pois, thawed
  • Salt and freshly ground black pepper
  • 24 (5 to 8cm long) sweet baby peppers
Place an oven rack in the centre of the oven and preheat to 180°C/gas mark 4. Spray a baking sheet with vegetable oil cooking spray and set aside.

In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 mins. Set aside to cool for 10 minutes.

In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.

Using a paring knife, cut 1cm from the stem-end of the peppers. Remove the seeds and white membranes. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.

Arrange the peppers on a platter and serve.

Rule the Kitchen with More Recipe Faves

Saharan Stuffed Peppers
Saharan Stuffed Peppers
Time
65
Serves
6
Difficulty
Easy
Risotto Stuffed Peppers and Courgettes
Risotto Stuffed Peppers and Courgettes
Time
70
Serves
4
Difficulty
Easy
Sweet and Sour Couscous-Stuffed Peppers
Sweet and Sour Couscous-Stuffed Peppers
Time
55
Serves
4
Difficulty
Med
Pork Chops with Sweet and Hot Peppers
Pork Chops with Sweet and Hot Peppers
Time
15
Serves
4
Difficulty
Easy