Vegetable oil cooking spray
2 tb Olive oil
3 oz Pancetta; thinly sliced,
-finely chopped
1/2 md Onion; finely chopped
3/4 c Whole-Milk Ricotta Cheese
1/3 c Parmesan cheese; freshly
-grated
1/2 c Frozen petite peas; thawed
Salt
Freshly ground black pepper
24 Sweet baby peppers (2 to 3"
-long)
Place an oven rack in the center of the oven and preheat the oven to
350°F. Spray a rimmed baking sheet with vegetable cooking spray. Set
aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the
pancetta and cook, stirring frequently, until brown and crispy, 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 minutes. Set aside to cool for 10 minutes.
In a medium bowl, combine the onion, pancetta, cheeses, and peas.
Season with salt and pepper.
Using a paring knife, cut 1/2" from the stem end of each pepper.
Remove the seeds and veins. Using a small dessert spoon, fill each
pepper with the cheese mixture. Place the filled peppers on the
prepared baking sheet and bake for 15 to 18 minutes, until the
peppers begin to soften and the cheese is warmed through. Cool for
10 minutes.
