Ricotta Stuffed Sweet Baby Bell Peppers

This was such a huge hit with the friends we had over for a birthday celebration.  And it couldn’t have been simpler to make.


1½ Tbs olive oil
2½ oz chopped prosciutto (or pancetta or bacon)
1 minced onion

¾ cup ricotta cheese

½ cup grated Parmesan or parmigiano-reggiano cheese
½ cup frozen peas

Salt and pepper to taste

24 sweet baby bell peppers


Preheat oven to 350 with rack in center of oven.  Cover baking sheet with parchment paper or coat with cooking spray.
Heat oil in a medium skillet over medium-high heat.  Cook prosciutto, stirring constantly, until brown and crispy.  About 6 minutes.  Remove with slotted spoon and drain on paper towels.  Add onion and cook until translucent and soft, about 5 minutes.  Set aside and let cool about 10 minutes.
While onion cools, cut ½” from the stem-end of the peppers with a paring knife.  Remove seeds and veins. 
In medium bowl, mix together onion, prosciutto, cheese, and peas.  Season with salt and pepper to taste.

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

Arrange stuffed baby bells on the baking sheet and bake for about 16 minutes, until baby bells begin to soften.
Serve warm.


*Derivedfrom RecipeLand.com

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