Ricotta Stuffed Peppers

Ingredients:

1 ½ tablespoons olive oil or canola oil

2 ½ ounces prosciutto – thinly sliced, chopped into 1/4-inch pieces, or pancetta, or bacon

1 onions minced

¾ cup ricotta cheese

½ cup Parmesan cheese

½ cup peas, frozen thawed

salt and black pepper to taste

24 sweet bell peppers – baby, about 2 1/2 inch long, or as needed

Instructions:

Put the rack in the center of the oven and preheat to 350℉ (180℃). Coat a baking sheet with cooking spray and set aside.

In a medium skillet, heat the oil over medium-high heat. Stir in the prosciutto and cook, stirring constantly until brown and crispy, about 6 minutes.

Remove the prosciutto with a slotted spoon and drain on paper towels. Stir in the onion and cook until translucent and soft, 4 to 6 minutes. Set aside and let cool for 10 minutes.

In a medium bowl, mix together the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.

Cut ½-inch from the stem-end of the peppers with a paring knife. Remove the seeds and veins.

Using a small dessert spoon, fill each pepper with the ricotta mixture.

Arrange the stuffed baby peppers on the prepared baking sheet and bake for about 16 minutes until the peppers begin to soften.

Remove from the oven and let cool for 5 to 6 minutes. Serve warm.

Nutrition Information:

Serving Size: 2 stuffed peppers

Frequently Asked Questions:

Can I use a different type of cheese instead of ricotta in this stuffed peppers recipe?

Yes, you can experiment with different cheeses based on your preference.

Cottage cheese or goat cheese can be good alternatives.

Can I substitute prosciutto with another type of cured meat?

Certainly! Pancetta, bacon, or even chopped ham can be used as substitutes for prosciutto in this recipe.

How do I choose the right sweet bell peppers for this dish?

Look for firm and brightly colored sweet bell peppers.

Baby bell peppers around 2 1/2 inches long work well, but you can adjust based on availability.

Can I make this recipe ahead of time?

Yes, you can prepare the stuffing in advance and fill the peppers just before baking.

This is convenient for entertaining.

Are there vegetarian options for this stuffed peppers recipe?

Absolutely! You can omit the prosciutto or use meat alternatives for a vegetarian version.

Can I freeze these stuffed peppers?

While the texture may change slightly upon thawing, you can freeze them after baking.

Ensure they are well-sealed to maintain freshness.

What is the purpose of cutting the stem-end of the peppers in this recipe?

Trimming the stem-end makes it easier to fill the peppers and helps them stand upright on the baking sheet.

Can I adjust the level of spiciness in this recipe?

Certainly! You can add red pepper flakes or adjust the black pepper quantity to control the spiciness according to your taste.

Is there a substitute for peas if I don’t have them on hand?

You can replace peas with other vegetables like corn or spinach for variation.

What can I serve as a side dish with these Ricotta Stuffed Peppers?

These peppers pair well with a simple salad, crusty bread, or a side of quinoa for a wholesome meal.