STUFFED BABY PEPPERS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
- In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 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, to taste.
- Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
- Arrange the peppers on a platter and serve.
HERBY RICOTTA STUFFED PEPPERS
These Herby Ricotta Stuffed Peppers taste straight out of Tuscany with fresh herbs, creamy ricotta, and sharp parmesan. Ready in about 30 minutes (with just 5 minutes of hands-on time), they're a simple side dish that packs a punch of flavor.
Provided by Sarah Bond
Categories Main Dishes Side Dishes
Time 35m
Number Of Ingredients 13
Steps:
- Char Peppers (optional): For a smokier flavor, quickly char peppers on the grill of open-flame stovetop (if you have access to these; if not, just skip this step). Cool then peel off blackened skin.
- Prep Peppers: Preheat oven to 350 degrees F (176 C). Cut peppers in half lengthwise, removing seeds and ribs. Brush peppers all over with olive oil.
- Stuff Peppers: In a medium bowl, combine ricotta, basil, onions, herbs, salt, and pepper. Beat in the eggs and parmesan. Fill peppers with the mixture and top wth fennel flowers and breadcrumb mixture. Bake for 30 minutes, or until ricotta is set and breadcrumbs are golden.
Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 15.5 g, Protein 14 g, Fat 17.1 g, SaturatedFat 7.2 g, Cholesterol 108 mg, Sodium 671 mg, Fiber 3 g, Sugar 6.8 g
STUFFED BABY PEPPERS
Provided by Giada De Laurentiis
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
- In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 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, to taste.
- Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
- Arrange the peppers on a platter and serve.
STUFFED BABY PEPPERS
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil 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 inch 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.
- Cook's Note
- To serve as an entrée portion, double the filling, stuff it into 4 full-size bell peppers, and bake at 350°F for 1 hour, covering with foil if they brown too much, until the peppers are just starting to collapse.
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