Ricotta & Pancetta Stuffed Mini Bell Peppers

By: The Food Hunter

Ricotta & Pancetta Stuffed Mini Bell Peppers

3 ounces pancetta, chopped into 1/4-inch pieces
1/4 medium red onion, finely chopped
3/4 cup ricotta cheese
1/3 cup grated Parmesan
1/4 cup frozen petite peas, thawed
Kosher salt and freshly ground black pepper
12 baby bell peppers
olive oil
fresh basil, chopped


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 to a bowl. Add the peas and red onion to the pan and cook until translucent and soft, about 5 minutes. Add it to the pancetta and allow it to cool for 10 minutes. 

In the meantime, combine the parmesan, ricotta, basil and cooled pancetta mixture. Season with salt and pepper.

Heat the oven to 450.  Cut the bell peppers open to form boats. Toss peppers with olive oil and salt and pepper and roast until soft about 10-15 mins. Remove from oven allow to cool and stuff with the cheese mixture. Serve at room temperature.