Stuffed Baby Peppers

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I loved these was hard to stop eating them, I made the recipe as listed the first time, then the second time I used mozarella and bacon instead of parm and pancetta, the third time I substituted black beans for peas and chorizzo for panchetta and white cheddar for a mexican flare and they were great as well

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This appetizer was so, so good. I am ashamed to say I almost ate the whole plate by myself. They were so small and yummy. I doubled the pancetta and did not add oil to fry the meat. I will make these again but I will make sure people are home when I take them out of the oven.

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My family is raving over how good these are!!!!! I added it to my Easter dinner Menu as appetizers!! Love the recipe....U Go, Giada!!! Thank u <3 ~~~~

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These are great and they look great bringing much color to the plate. I make them early and re heat for special meals. I notice the picture above has the tops cut off and the cooking instructions were not followed in the photo. I I did it by stuffing from the side as in the recipe, they went immediately, should have made more.

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I treated the ricotta like I would if I were making a lasagna. It got garlic salt, dried Italian seasoning, finely chopped fresh basil, sea salt, and cracked pepper, plus the parmesan and sauteed onions and meat. I was working on the fly so sauteed finely chopped ham luncheon meat in place of the pancetta. I loved this! It pays to add some extra seasonings to the ricotta mixture. I didn't have enough baby peppers to use all the ricotta mix (only 12, so cut a large orange pepper in half and filled both halves with the cheese mixture, then covered that with spaghetti sauce. It has to bake longer, but it will be my lunch for tomorrow. Hubby grilled some fresh oysters to have on the side with the baby peppers. It was AWESOME!

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This recipe was a huge disappointment. No flavor at all.....I'll never make it again. I can't imagine how so many cooks found it good!!

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These were amazing! I made them for friends and we all ate them up immediately. Since I am not a big ricotta fan, I mixed 1/4 cup ricotta and 1/2 cup of Philadelphia Creamy Garlic cream cheese. I also added 1/4 cup of shredded mozzeralla cheese. They were simply fantastic!

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So great! Amazing tasting, light and beautiful colors for the presentation. Very easy.

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Made these for a Valentine party. Proped the peppers up in a mini muffin tin so filling would't spill out while baking.

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Got the recipe from the cookbook, which suggest filling full size peppers and bake for 1 hour. I made both, put the full size in cupcake pans to hold upright. Great flavor, added extra pancetta love that bacon, salty addition. Can't wait to make again.