Stuffed Baby Peppers

  • Preparation Time18 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
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.

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