Gazpacho Cheese-Stuffed Baby Peppers

These stuffed baby peppers are a delicious appetizer for your tailgating or other parties! Filled with a cheesy mixture seasoned with dried tomatoes and Spanish spices from our Taste the Seasons Gazpacho mix, these are delicious served hot off the grill or oven-baked.



4 ounces pancetta, diced

1 package Taste the Seasons Gazpacho mix

15 ounces (about 1 1/2 cups) ricotta cheese

1 cup Parmesan cheese, grated

1/2 teaspoon salt

2 pounds (about 32 each) sweet baby peppers, cut in half lengthwise, remove the seeds and membranes



Preheat oven to 375°F.

In a medium skillet, cook the pancetta over medium-high heat, stirring frequently, until brown and crisp, about 5 – 7 minutes. Remove the pancetta and drain on paper towels; allow to cool.

In a medium bowl, combine the Gazpacho mix with the cheeses and salt. Stir in the cooled pancetta.

Spoon the cheese mixture into each pepper half and place on a parchment-lined baking sheet. Bake for 15 – 20 minutes until the peppers have softened and the cheese mixture is hot.

Makes about 32 each