Mold Detox Friendly Stuffed Mini Sweet Peppers with Pancetta
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Learn more →Ingredients
6 servings
- 1 lb mini sweet peppers (about 20–22 peppers)
- 4 oz pancetta, finely diced
- 8 oz cream cheese, softened
- ¼ cup grated parmesan cheese
Chef's tipGrate it before measuring; a parmesan rind won't work here. - 2 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Halve each mini sweet pepper lengthwise and remove the seeds and membranes. Arrange the halves cut-side up in a single layer on the prepared baking sheet.
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