Stuffed Baby Peppers

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Made this recipe the first day I saw it on TV. LOVE, LOVE, LOVE IT!!! Made it again today, was a big hit.

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This is one of my new favorite party foods. I made these for New Year's Eve and everyone loved them. I made these exactly as written and had the perfect amount of filling for 24 peppers. Using a plastic bag with a hole in the corner made filling these up a breeze.

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I’ve made these several times, and everybody loves them… even those that don’t usually like peppers. Removing the stems can be a little time consuming, but it’s worth the effort. I’ve made them as the recipe is given, but you could easily substitute other things you have on hand for the pancetta or the peas. This is a keeper!

Tip: Use a pastry bag to fill the peppers. If you don’t have a pastry bag, use a zip-loc bag and cut the corner. I tried the small spoon the first time – it was messy, and some of the peppers didn’t have enough filling, especially the longer ones. With the zip-loc bag, I was able to fill the peppers completely, saved time, and the filling was all over the outside of the peppers.

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I brought these to a party and everyone loved them! Even ricotta-haters loved them. Cleaning and stuffing the peppers can be a little time consuming, but it's well worth it. I made them the second time using regular ham because I'd run out of pancetta and they tasted exactly the same.

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Wow! This is a winner and my husband absolutely loved it. The only change I made was to use proscuitto rather than pancetta and omitted the salt. Thanks for a great addition to my recipe box!

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Served these to rave reviews! Very pretty addition to the table. Looks gourmet, but is very easy.

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These are FANTASTIC. 48 of them practically disappeared on Labor Day weekend.

I made a few swaps by using part-skim ricotta and cutting it with some low-fat cream cheese so the mixture stayed creamy. (Part-skim ricotta can get a little grainy. Also added parsley, garlic, & a few other ingredients.

Full revisions/review on my blog, Gluten Free Blondie!

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I just made these and they were awesome! Love this recipe!

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Yummy. I had part skim ricotta on hand so I used that but I think they would be creamier with the regular full-fat stuff. Also, my grocery store didn't have pancetta available so I got thick cut prosciutto and diced it. It didn't crisp las much as pancetta would have but the salty element was there. I can't wait to make this again. They are so pretty.

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I'd to double the stuffing to fill a doz baby peppers. Tastes great! Would try it again!