Here’s a wonderful appetizer inspired by Giada De Laurentiis (from the Food Network) that is both colorful and delicious. Since the baby peppers are sweet, you can control the heat by choosing which of our extra virgin olive oils to use. Choose from a single varietal (for no heat) all the way up to our Baklouti Olive Oil which offers a lot of green pepper kick. The flavor profile of the filling has red onions, green peas and pancetta (Italian-style bacon). The spiciness is not overpowering as it is just used to saute the onions and pancetta. Not sure of how spicy the different olive oils are? Come into the store for a taste; after all, that’s why we’re a ‘try-before-you-buy’ kind of place!
INGREDIENTS
- 2 tablespoons Olive This! Olive Oil according to heat preference:
- Any Single Varietal Olive Oil (for no heat), or
- Chipotle Olive Oil (for mild heat), or
- Harissa Olive Oil (for medium heat), or
- Cayenne Olive Oil (for high red pepper heat), or
- Baklouti Olive Oil (for high green pepper heat)
- 4 ounces pancetta, chopped into ¼-inch pieces
- ½ red onion, chopped finely
- ¾ cup ricotta cheese
- 1/3 cup grated Parmesan
- ½ cup frozen petite peas, thawed
- Kosher salt
- freshly ground black pepper
- 24 sweet baby peppers, about 2-3 inches long
DIRECTIONS
Preheat oven to 350 degrees F with the oven rack in the middle position. Line a baking sheet with foil and spay with cooking spray (or brush with olive oil). Set aside.
Chop the red onions finely and prepare the other ingredients.
Heat the 2 tablespoons of olive oil in a medium-sized skillet over medium-high heat. Cook the pancetta, stirring often, until just brown and almost crispy, about 5 minutes. Remove cooked pancetta and drain on paper towels.
Next, add the chopped onions and sauté for about 5 minutes until soft and translucent. When done, set aside to cool.
While the onions and pancetta cool, prepare the baby peppers. Trim about ½ inch from the stem side of the baby pepper. Using a small knife, remove the seeds and ribs from inside each pepper.
For the filling, combine both cheeses, petite green peas, cooled onions and pancetta. Stir to thoroughly combine. Taste the filling and season well with salt and pepper, to your taste.
Use a small knife or dessert spoon to fill each baby pepper with cheese mixture. Set filled peppers on foil-lined baking sheet.
Bake in the oven until the peppers begin to soften, about 15 minutes. Once done, remove from the oven and let stand for about 10 minutes before serving. You may need to tuck in any cheese filling that might have oozed out. Enjoy!
MAKES 24 BABY PEPPERS
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