GOAT CHEESE & PANCETTA STUFFED POPPERS

These little mini sweet pepper poppers, make a delicious hors d'oeuvre (appetizer).

You could use Gorgonzola cheese in place of the goat cheese if you prefer. You can also replace the pancetta with bacon. They also make a delicious lunch for two.

2 oz pancetta, finely diced

8 oz goat cheese (chèvre), room temperature

2 T half-and-half or milk

4 scallions, thinly sliced

1 clove garlic, pressed

½ t red pepper flakes

½ cup panko bread crumbs

¼ cup grated Parmigiano-Reggiano cheese

2 T unsalted butter, melted

1 bag mini sweet peppers, assorted colors, cut in half, lengthwise, seeds removed

1 T minced Italian parsley

Preheat oven to 400 degrees F.

Cook pancetta in a skillet until brown.

Remove with a slotted spoon to a paper towel-lined plate and set aside.

Spray a baking sheet with cooking spray and set aside.

In a medium bowl, mix together the goat cheese, half-and-half or milk, scallions, garlic, red pepper flakes, and pancetta.

In another bowl, mix together the panko, Parmigiano, and butter.

Divide goat cheese mixture evenly among pepper halves.

Sprinkle tops with the panko mixture.

Place on the baking sheet and bake for 18 to 20 minutes, until tops are golden brown.

Don't overcook the peppers.

Sprinkle with parsley and serve warm.