Baby Peppers

My very first recipe post on this blog was stuffed peppers.  That first recipe was a main course meal complete with meat and veggies.  Today I'm bringing you a different type of stuffed pepper recipe that gears more towards a party food, appetizer, or side dish.  But it is still yummy!

Stuffed Baby Peppers

3 strips bacon, cooked and finely chopped
EVOO
1/2 small onion, chopped very fine
3/4 cup ricotta cheese
1/3 cup grated Parmesan cheese
1/2 cup frozen peas, slightly thawed
salt
pepper
bag of fresh sweet baby peppers

1.  Preheat oven to 350 degrees.

2.  In a skillet over medium heat, cook bacon until brown and crispy. Remove from pan and drain on paper towels.

3.  Add onion to the pan where bacon was cooking and saute until translucent and tender.  Set aside to cool.

4.  In a medium bowl, combine the bacon, onion, ricotta cheese, parmesan cheese and peas.  Season with salt and pepper.

5.  Remove the stems, seeds and veins from the baby peppers.  Using a small spoon, fill each pepper with the ricotta mixture.  Place each pepper on a baking sheet and bake for 15-18 minutes until peppers become slightly tender.  Remove from oven and cool for 10 minutes.

Bon appetit!!