Giada De Laurentiis has a recipe for stuffed mini bell peppers with a rating of 5 out of 5 stars. Food Network also features a stuffed mini bell pepper recipe with a rating of 4.5 out of 5 stars.
To make the Giada De Laurentiis version, preheat the oven to 350 F. In a skillet, heat 2 tablespoons of olive oil, then add about 3 ounces of chopped pancetta, cooking until brown and crispy. Drain the pancetta, add 1/2 of a chopped medium onion and cook until translucent. Allow to cool for about 10 minutes, and then combine the onion and pancetta with 3/4 cup of ricotta, 1/3 cup of grated Parmesan and 1/2 cup of petite peas. Cut and empty 24 mini peppers, and fill each with the cheese mixture before cooking for 15 to 18 minutes.
For the Food Network version, heat 3 tablespoons of olive oil in a skillet, then add 24 baby bell peppers, cook them until they brown and transfer them to a plate. In the same skillet, add a small diced onion, a diced poblano pepper, 3 cloves of minced garlic and 1/2 teaspoon each of ancho, oregano and chipotle chile powder. Add 1 teaspoon of salt before cooking the mixture for about eight minutes, then add 1/2 pound of ground pork. Cook, remove from heat and allow to cool, crumble the meat mixture, then add 1/4 cup chopped cilantro and 3 ounces of Muenster cheese.
Heat the oven to 425 F, empty out the peppers and fill each one with a couple of teaspoons of the meat mixture. Cook for about 10 minutes, season with salt and serve with a lime wedge.