Bring on the Pimentos!!

I grew pimento peppers in our home garden. They are the most magnificently sweet peppers (sweet as in touched with sugar when fully ripe).  Left to ripen, they turn a beautiful rich yellow in color. So I was searching for a recipe that would make the most of these lovely peppers. I found it.  I loved it. Calvin, well, he was neutral. What can you do. Here are the ratings:

Rating from me:  Five peas ••••• each (on a 1 to 5 scale)

Rating from Calvin: Three peas •••

(Because Calvin did not “really care for the flavor…and I don’t think it is good that we rate everything you do as a five….and no offense…”)

Well, thanks for your honesty, Calvin…….

Rating from Patrick: Five peas •••••

Because he knows what’s good for him, after Calvin’s rating…….

Stuffed Baby Peppers, Ricotta and Pancetta


  • Vegetable oil cooking spray
  • 2 tablespoons olive oil
  • 3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
  • 1/2 medium onion, finely chopped
  • 3/4 cup ricotta cheese
  • 1/3 cup grated Parmesan
  • 1/2 cup frozen petite peas, thawed
  • Kosher salt and freshly ground black pepper
  • 24 (2 to 3-inch long) sweet baby peppers


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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