Annies Home a place where I love to share tips, recipes and wonderful products that I find for our family along the way.
Saturday, December 17, 2016
Stuffed Mini Peppers
For a great appetizer try using those cute little sweet peppers
Scooping these little guys out isn’t nearly as labor-intensive as I thought it would be. While it’s the step that took the longest – we’re using 24 of them after all – some didn’t even have seeds or the ribs in them to scoop out.
After sauteing the pancetta and onion, it’s a quick, easy hop to fixing up the rest of the filling. Ricotta, fresh-grated Parmesan cheese and little baby peas complete it.
Stuffed and ready to be baked!
We knew the filling would ooze out a little bit, and that was OK. It was very easy to slip a pancake-style spatula underneath them and onto our plates. Maybe a little TOO easy.
3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
1/2 medium onion, finely chopped
3/4 cup ricotta cheese
1/3 cup grated Parmesan
1/2 cup frozen petite peas, thawed
Kosher salt and freshly ground black pepper
24 (2 to 3-inch long) sweet baby peppers
Place an oven rack in the center of the oven and preheat to 350 degrees F. 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 minutes. 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 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. 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.