Even though we had a long weekend, this week is going by miserably slow. At least work is busy, so that helps!
I remember Giada making these stuffed peppers in an episode of Giada at Home a while back, and I’ve had the recipe bookmarked ever since. I altered the recipe a bit, using goat cheese instead of ricotta, excluding the peas, etc., and boy were they delicious–especially straight out of the oven. My roommate doesn’t eat pork, so I excluded the pancetta from her peppers. Judging from her reaction, the peppers were equally as delicious without the meat. :)
Recipe:
1 tbsp. olive oil
4 oz. Citterio cubetti pancetta
1/2 yellow onion, finely diced
8 oz. goat cheese
1/2 cup grated parmesan cheese
1 tsp. dried parsley
24 baby bell peppers
Salt and pepper, to taste
Directions:
Preheat oven to 350 degrees. Lightly spray a baking sheet with olive oil cooking spray; set aside.
Heat a medium skillet over medium-high heat, then add 1 tbsp. olive oil. Add pre-diced pancetta and cook until brown, about 5 minutes. Using a slotted spoon, remove pancetta from pan and transfer to paper towel-lined plate to drain.
Add onion to hot oil and cook until translucent and aromatic, about 5-7 minutes. Remove pan from heat and let onions cool, about 10 minutes.
In a medium bowl, combine the onion, pancetta and cheeses. Season with parsley, 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 spoon, fill each pepper with the goat cheese 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. Serve.
Recipe adapted from Food Network.
Caroline, my mouth is watering. If only the market wasn’t out of goat cheese last week I would be devouring this tonight. YUM! Love the pancetta in there too. Great flavors.
I love Giada’s recipes. I have no doubt I’d like your version more though. Love goat cheese! And I agree, the week does feel long. Here’s to the weekend!
yum! those look absolutely amazing! I would make them without the pancetta because I’m a vegetarian, but otherwise I’m dying to try this.
I made a few without pancetta since my roommate doesn’t eat pork, and she loved them!
wow. Caroline, this looks incred! xx gorgeous colors, too.
I am drooling! These delicious looking stuffed bell peppers are just irresistible!
I think I’d prefer your version, Caroline, over Giada’s, a good goat cheese being more flavorful over most ricotta. And the roasting is sure to bring out the peppers’ sweetness. A great recipe!
Great little twist on stuffed peppers Caroline. I’ll take half a dozen please.
Love, love, love this idea! I’m a real fan of goat cheese and this is just one more wonderful way to serve it. :)
This week is going painfully slow for me too …. but these peppers are making it better. I love goat cheese. And while I’m sure the meatless kind are tasty, I bet the pancetta kind are awesome.
What a fabulous Super Bowl app this would and so simple! Love that!
I could devour these do easily my friend :)
Cheers
Choc Chip Uru
Those are gorgeous.
The stuffed peppers sound good and would really add nice color and taste as a side to roast chicken.
You never disappoint, Caroline. Thanks!
Love the filling, looks very tasty. Yum!