pop ’em. [goat cheese, parmesan & pancetta stuffed baby bell peppers]
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. :)
goat cheese, parmesan & pancetta stuffed baby bell peppers
- 1 tbsp. olive oil
- 4 oz. Citterio cubetti pancetta
- ½ yellow onion, finely diced
- 8 oz. goat cheese
- ½ cup grated parmesan cheese
- 1 tsp. dried parsley
- 24 baby bell peppers
- Salt and pepper, to taste
- 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 ½-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.