Stuffed Baby Peppers

• Vegetable oil cooking spray
• 2 tablespoons olive oil
• 3 ounces thinly sliced pancetta, finely chopped
• 1/2 medium onion, finely chopped
• 3/4 cup whole-milk ricotta cheese
• 1/3 cup freshly grated Parmesan cheese
• 1/2 cup frozen petite peas, thawed
• Salt and freshly ground black pepper
• 24 (2- to 3-inch long) sweet baby peppers

1. Place an oven rack in the center of the oven and preheat the oven to 350F.
2. Spray a rimmed baking sheet with vegetable oil cooking spray.
3. Set aside.
4. In a medium skillet, heat the olive oil over medium-high heat.
5. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes.
6. Using a slotted spoon, remove the pancetta and drain on paper towels.
7. Add the onion to the pan and cook until translucent and soft, about 5 minutes.
8. Set aside to cool for 10 minutes.
9. In a medium bowl, combine the onion, pancetta, cheeses, and peas.
10. Season with salt and pepper.
11. Using a paring knife, cut 1/2 inch from the stem end of each pepper.
12. Remove the seeds and veins.
13. Using a small dessert spoon, fill each pepper with the cheese mixture.
14. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through.
15. Cool for 10 minutes.
16. Arrange the peppers on a platter and serve.
17. To serve as an entree portion, double the filling, stuff it into 4 full-size bell peppers, and bake at 350F for 1 hour, covering with foil if they brown too much, until the peppers are just starting to collapse.

vegetable oil cooking spray, olive oil, pancetta, onion, wholemilk ricotta cheese, parmesan cheese, frozen petite peas, salt, sweet baby peppers

Taken from www.epicurious.com/recipes/food/views/stuffed-baby-peppers-363400 (may not work)