MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Baby Peppers
 Categories: Pork, Stuffed veg
      Yield: 4 Servings

           Vegetable oil cooking spray
      2 tb Olive oil
      3 oz Pancetta; thinly sliced,
           -finely chopped
    1/2 md Onion; finely chopped
    3/4 c  Whole-Milk Ricotta Cheese
    1/3 c  Parmesan cheese; freshly
           -grated
    1/2 c  Frozen petite peas; thawed
           Salt
           Freshly ground black pepper
     24    Sweet baby peppers (2 to 3"
           -long)

  Place an oven rack in the center of the oven and preheat the oven to
  350øF. Spray a rimmed baking sheet with vegetable cooking spray. Set
  aside.

  In a medium skillet, heat the olive oil over medium-high heat. Add the
  pancetta and cook, stirring frequently, until brown and crispy, 5 to 7
  minutes. Using a slotted spoon, remove the pancetta and drain on paper
  towels. Add the onion to the pan and cook until translucent and soft,
  about 5 minutes. Set aside to cool for 10 minutes.

  In a medium bowl, combine the onion, pancetta, cheeses, and peas.
  Season with salt and pepper.

  Using a paring knife, cut 1/2" from the stem end of each pepper.
  Remove the seeds and veins. Using a small dessert spoon, fill each
  pepper with the cheese mixture. 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. Cool for
       10    minutes.

  Arrange the peppers on a platter and serve.

  Recipe by Giada De Laurentiis

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