Wednesday, September 15, 2010

Pancetta and Chevre Stuffed Peppers

Wednesday, September 15, 2010

2010-September Back to school 027

We recently were in contention for the coveted trophy at the annual Badminton Party. Yes, that's right, badminton. Shuttlecocks soaring, D and I made it to the semifinals. I blame our loss on the transition from regular birdies to the lighted shuttlecocks. The velocity was completely different and we had no transitional preparation (although neither did the winning team, but who cares about them?!). Plus, the white lights surrounding the court provided great ambiance but horrible visibility. I am sure that birdie was aimed at me every serve in the final round. Clearly I was the weak link on our team.

Anyway, it was a very fun wrap up to our summer and we love this gathering with friends. I brought one of my favorite appetizers of this summer; pancetta and chevre stuffed peppers. Served cool or at room temperature, these sweet little nibbles hit the spot.

Here is the super simple recipe.

2010-September Back to school 021

Pancetta and Chevre Stuffed Peppers
1 bag petite peppers (I get mine at Costco)
1 package diced pancetta (Trader Joes)
1 log chevre
10-20 leaves of basil
1 small to medium onion

Remove pepper stems and clean. Toss with EVOO and bake at 375 degrees for 30-45 minutes. (This cooking time varies on how many peppers you are cooking and how soft you like them. I prefer a very slight crunch to mine. You decide how you favor yours.) Cool.

Dice onion and saute with EVOO until slightly translucent (about 3 minutes). Add diced pancetta and brown. Remove and cool.

In a bowl, mix goat cheese, chopped basil and cooled onions and pancetta. Add a pinch of salt and pepper and a splash of EVOO. This is a loose ratio. Add enough pancetta and onion with the basil to the chevre to give you a treat in every bite. Once mixture is combined to your liking, stuff the cooled peppers. Chill. Serve cool or at room temperature.


Adrienne Hedger said...

Indeed, you were strong competitors in the tournament. And who could forget 2008, when David won the tournament hands down? Maybe next year you will take home the coveted trophy. Either way, bring the appetizer again.

Sarah's Fab Day said...

Yum. I'm making these next weekend for a party I'm hosting. They look easy and delicious.