Nitrate & Nitrite Free Stuffed Mini Sweet Peppers with Pancetta
Total time35 min
Prep time15 min
Cook time20 min
4.5(7)
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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
- 2 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 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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