The grocery store this time of year is at its most exciting. Yes, I did just describe the grocery store as exciting, but for good reason- there’s a new springtime fruit or vegetable on the shelves every week, it seems: rhubarb, papaya, the oft-hailed ramps… A few weeks ago I noticed these cheerful baby peppers in the produce aisle and remembered a recipe I’d seen and salivated over when New York was still a frozen tundra.
I’ll admit the recipe came from an unlikely place- straight from the pages of a Giada de Laurentiis cookbook. I acquired this book at a discount from the shelves of a TJ Maxx or HomeGoods years ago before my cookbook collection became an unruly force to be reckoned with. I’m not sure what it is about Giada that rubs me the wrong way. I think it’s a combination of the way she pronounces “prosciutto” or especially “ricotta” and the fact that I don’t think she actually eats anything she cooks. But I’ll put my feelings about Giada aside for this post because she has hit it out of the park with these stuffed peppers.
These adorable little sweet baby peppers are stuffed with a meaty, creamy filling. They have just the right ratio for a one (or two) bite appetizer of fresh/crisp and rich. But the best thing about them is how perfectly convenient they are. See, one of my (many) pet peeves is attending a cocktail event, getting excited about the food, and then realizing I can really only eat the prosciutto-wrapped melon on a toothpick. Why? Because it’s the only thing that’s made to be eaten in one bite and won’t leave me with sauce dribbling down my chin or ketchup on the front of my dress. Am I supreme slob? Yes, maybe I am. But I’ve never seen a chicken wing eaten gracefully.
These peppers are going to solve that problem. They’re eye-catchingly bright and beautiful, sweet and savory, and they’re not going to leave a trail on your fingers, chin and where your bib should have been.
Ingredients
- Vegetable oil cooking spray
- 2 tablespoons olive oil
- 3 ounces finely chopped prosciutto (or panchetta, ground beef, sausage, or other meat of your choice)
- 1/2 medium onion, finely chopped
- 3/4 whole-milk ricotta cheese
- 1/3 cup freshly grated Parmesan cheese
- 1/2 cup frozen petite peas, thawed
- Salt and freshly ground black pepper
- 24 (2- to 3-inch long) sweet baby peppers
Instructions
- 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 prosciutto and cook, stirring frequently, until brown and crispy, about 5 minutes. Using a slotted spoon, remove the prosciutto 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, prosciutto, 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 18 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.
Notes
From Giada at Home
May 27, 2014 at 2:51 am
I love baby peppers and I love stuffed baby peppers even more. I really enjoyed the recipe and will definitely try this! 🙂