the ravenna girls

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another little yum from around here… September 18, 2009

Filed under: food — ravennagirls @ 9:27 am
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When we moved into this house, we got a new cable deal.  It is pretty sweet — the same price for two years, some free hbo, and six months of free DVR.  All that for less then we were paying at our old house, and now we have a landline.  This, by the way, is the first landline in my abode since I was a junior in college living in a dorm.  Oh, you want the number?  Yeah… I have no idea what it is.  Nor do we have a phone plugged in.  Hm.  Low priority I guess.  You don’t miss what you don’t even remember, I suppose. 

But you know what I would miss if I had to live without??  This DVR.  We should have ordered this years ago.   I mean, who has time to watch TV when the shows you watch are actually on? 

Example A:  Giada DeLaurentiis has a new show on Food Network.  {and by new I mean new to us.}   So we click the remote buttons and magically this box records all the Giada at Home shows.   Magic. 

So, before B’s birthday part-ay, we watch an episode all about small bites for parties.  We made one of them and deliciousness was on the menu.  Below is the recipe {courtesy of the food network}  …

And, if you have extra filling, or have no party guests to feed… you can just make this for dinner one night and stuff larger peppers like us!

Stuffed Baby Peppers

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  • 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
  • Directions

    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.


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