Ricotta Stuffed Sweet Baby Peppers-Vegetarian Version

• 1 1/2 tablespoons olive oil or canola oil
• 1 each onions minced
• 3/4 cup ricotta cheese
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 1/2 cup peas, frozen thawed
• 1 x salt and black pepper to taste
• 24 each sweet bell peppers baby, about 2 1/2 inch long, or as needed
• 1 x Balsamic Glaze, prepared (click to view recipe)

1. Put the rack in the center of the oven and preheat to 350F (180C).
2. Coat a baking sheet with cooking spray and set aside.
3. In a medium skillet, heat the oil over medium-high heat.
4. Stir in the onion and cook until translucent and soft, 4 to 6 minutes.
5. Set aside and let cool for 10 minutes.
6. In a medium bowl, mix together the onion, cheeses, and peas.
7. Season with salt and pepper, to taste.
8. Cut 1/2-inch from the stem-end of the peppers with a paring knife.
9. Remove the seeds and veins.
10. Using a small dessert spoon, fill each pepper with the ricotta mixture.
11. Arrange the stuffed baby peppers on the prepared baking sheet and bake for about 16 minutes until the peppers begin to soften.
12. Remove from the oven and let cool for 5 to 6 minutes.
13. Serve warm with some balsamic glaze drizzling on top.

olive oil, onions, ricotta cheese, parmesan, peas, salt, sweet bell peppers, balsamic glaze

Taken from recipeland.com/recipe/v/ricotta-stuffed-sweet-baby-pepp-52039 (may not work)