Stuffed Baby Peppers...

This dish inspired me while I was running 6 miles on the treadmill in May.  Yes I watch Food Network as I workout!!!  I admit it & love it!.  Anyway gorgeous Giada was prepping her version of stuffed baby peppers and my mind started spinning.   She used peas, my husband doesn't do peas - I'll add spinach & turkey bacon rather than pancetta.  Anyway here is my version of Baby Stuffed Peppers

1/2 onion thinly diced & caramelized
3 slices of turkey bacon, crisply cooked & diced
3/4 cup of part skim ricotta
1/4 cup Parmesan & Romano Cheese
1 box frozen chopped spinach, thawed
Lemon Juice
Hot Sauce
Salt & Pepper
1 tablespoon olive oil
20 sweet baby peppers
Preheat oven to 375 degrees

Add cooked onions. bacon, and spinach to mixing bowl - toss.  Add ricotta, cheese, lemon juice, olive oil, salt, pepper, & hot sauce to mixture.  Toss together. Remove tops from peppers and ribs from the inside.  Fill peppers with the spinach mixture with your  fingers & ensure mixture is in entire pepper.  Line in a baking dish and coat outside of peppers with PAM.  Bake 35- 40 minutes.  Serve & enjoy!  This is really a great side dish or even appetizer.  Just note it does take prep time.  I recommend if you are serving to anyone other than your family - Fix the day before (or at least before you get dressed) - will store perfectly in fridge cover in plastic wrap - just bring to room temp (about and hour) before putting in the oven.