Wednesday, January 19, 2011

Stuffed Baby Peppers



These stuffed baby peppers should come with a warning.  They're insanely addictive.  They're like beautifully colored little bites of sweet and savory heaven.  Don't say I didn't warn you!

Before I proceeded to sit on my hands, I swallowed down eight of them.  Yes, eight!  The entire time I was trying to convince myself that I was doing the right thing.  After all, they are stuffed veggies, right?  And, I was getting in at least three of the five food groups, right?  Surely my body would benefit these glorious ingredients. 

Stuffed Baby Peppers
Adapted from Giada at Home
Serves 4 to 6

Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped (I used diced prosciutto)
1/2 medium onion, finely chopped
3/4 cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/2 cup frozen petite peas, thawed
Salt and freshly ground black pepper
24 (2- to 3-inch long) sweet baby peppers (SEE NOTE)

Place an oven rack in the center of the oven and preheat the oven to 350F.  Spray a rimmed baking sheet with vegetable oil cooking spray.  Set aside.

In a medium skillet, heat the olive oil over medium-high heat.  Add the pancetta (or prosciutto) and cook, stirring frequently, until brown and crispy, 5-7 minutes.  Using a slotted spoon, remove the pancetta (prosciutto) 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 (prociutto), cheeses, and peas.  Season with salt and pepper.

Using a paring knife, cut 1/2 inch from the stem end of the 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 15-18 minutes, until the peppers begin to soften and the cheese is warmed through.  Cool for 10 minutes.

Arrange the peppers on a platter and serve.

Note:  I found the mini sweet baby peppers at my local Meijer store. They were fairly inexpensive.  After reading the reviews for this recipe on the Food Network, it appears that many people were able to find the mini peppers for a good price at their local Costco.   If you cannot find the little mini peppers, DO NOT let this stop you from making this recipe.  It's really too good to pass up.  Giada includes this note in her book for those who want to make this an entree and serve the filling in full-sized bell peppers.

To serve as an entree portion, double the filling, stuff it into 4 full-sized bell peppers, and bake at 350F for 1 hour, covering with foil if they brown too much, until the peppers are just starting to collapse. 


Notes/Results:  These stuffed peppers are really something special!  I will definitely be making them again and will keep them in mind for parties, etc.  I was hoping to have some leftover, but we polished them off in record time. This is a fabulous recipe!
Now Cooking the recipes of Giada De Laurentiis

25 comments:

  1. Thank you for posting this! They sound wonderful!

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  2. Oh yum! I have bought those peppers before for other uses, but next time I see them I may have to get them to make these!

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  3. Wow...what a cute idea!!!! Looks so delicious....I can see how easy it would be to eat 8...or more! :)

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  4. Trader Joe's also has these mini peppers!

    I think they are just the cutest things ever. And I wouldn't be able to stop eating them based on that fact alone. But then you added this delicious stuffing...yum.

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  5. I'm not sure I've seen these mini peppers. They are darling and I shall certainly keep my eye out for them. They do sound addictive.
    Sam

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  6. so cute, and they sound really delish and not too bad for you either. Good one!
    *kisses* HH

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  7. I love all things mini and have seen those mini peppers at Costco, but thought they needed a special recipe, looks like this is it!
    Congratulation on 2 years of blogging. I always look forward to your posts, there is so much good food to eat at your house.
    Mimi

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  8. The mini peppersare everywhere in the Twin Cities and not too badly priced. That ricotta filling just begs to be made. I would have to stop at 8!

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  9. They are just beautiful, I love all of your choices! Lovely.

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  10. okay, i have to make these. i keep seeing those mini peppers at costco and i always want to get some, but never know what to do with them. the filling looks amazing, so fun for parties, or for a quiet afternoon when the kids are napping, lol!

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  11. Of course they are good for you! Just look at the color, the fact that they are 'veggies' a little dairy from the ricotta....you are set. What a fun recipe and you can't beat a good Giada one.

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  12. I've used those little peppers before...they're totally hard to resist in the market! Fun idea to stuff them...they sound good!

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  13. Baby peppers are new to me; but how great they must be to serve smaller sizes! They look and sound great, Kim! I've been a lot happier with Giada's recipes lately.

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  14. YUM..I am so going to give these a try!

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  15. wow these look wonderful wow 8 sounds like how i eat cake!
    thanks for the kind comments on the baking good to know we all have bad days :-)

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  16. They look addictive! great post!

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  17. Oh my...I commend you for stopping at 8...hehe :)

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  18. Popable food like this is so dangerous! You know you shouldn't, but you can't help eating more! And they are small enough to make you think, "oh...what's one more?" I laughed over picturing you sitting on your hands.

    These are totally cute!

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  19. I'm really lovin' this recipe. They peppers are so cute and sound so delicious that they are almost irresistible. I hope you have a great day. Blessings...Mary

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  20. They are adorable! I'd be popping them in my mouth too. Great colours too.

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  21. These are just darling. Typically, I've only ever used those little baby peppers for salads and whatnot, but now you've made me see there's so much more potential for them.

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  22. I love mini peppers. These look so pretty, colorful and delicious. I am sure it is impossible to stop eating them. ;-) Great pick!

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  23. That does it - I'm making a fresh batch of ricotta tomorrow just so I can make these babies. We are in the height of pepper season here right now too, so what more reason do I need?! They look totally irresistable, but you can tell they're very healthy so no reason to hold back :-)
    Sue

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  24. These are a fantastic departure from the same ol' jalapeno peppers that I usually make. Bookmarked and I WILL be trying these. I know Food City is carrying the mini sweets right now and Sams also has them often.

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  25. Love the looks of these! It would be great for a Super Bowl party!

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