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.
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|Serving Size: 1 recipe (360g)|
|Recipe Makes: 1|
|Calories from Fat: 324 (56%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 117.1mg||36 %|
|Sodium 979.1mg||34 %|
|Potassium 534.2mg||14 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 21.9g|
|Protein 38.5g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 581
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