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Cheese Stuffed Baby Bells


  • 4 slices pancetta chopped (or use 6-8 slices bacon
  • 1 onion chopped
  • 2 c. ricotta cheese
  • 1/2 c. parmesan cheese
  • 2 c. feta cheese
  • 8 oz. cream cheese softened
  • 3-4 cloves garlic chopped fine
  • salt and pepper to taste
  • handful of parsley chopped
  • 24 sweet baby bell peppers orange, yellow and red


  1. Preheat oven to 350°.
  2. Put the baby bells on your stove top if you have a gas stove and grill a little until you have grill marks. I used a cookie cooling rack over the burner so my peppers would not fall through. Remove the peppers when you have grilled a little and let cool. When cool, cut off the end and remove seeds. I left the blackened part on the pepper and did not remove.
  3. Fry the pancetta or the bacon until crisp. Cool and then chop very fine. In the fat that was left in the pan, add the chopped onion and sauté until translucent. Add the chopped garlic the last couple of minutes. Set aside.
  4. Mix the cheese, parsley, salt and pepper, the cooked onion and pancetta and mix until well blended. Using  small spoon or a pastry bag fitted with a very large opening, pipe/fill the peppers. I added a slice of black olive to the end to try and keep the cheese from oozing out as they baked.
  5. Bake for about 12-15 minutes. Serve warm or room temperature.