12 Mucci Farms Sweet-To-The-Point Mini Pointed Peppers
½ cup canned pumpkin purée
½ cup + 2 tbsp goat cheese, divided
½ cup grated Pecorino Romano cheese
½ tsp fresh thyme leaves
½ tsp finely chopped sage leaves
¼ tsp nutmeg
¼ cup crisp cooked pancetta, chopped
Black pepper and fresh thyme leaves to garnish
Spicy Maple Glaze:
2 tbsp maple syrup
1 tbsp hot sauce
1 tsp red pepper flakes
Halve peppers lengthwise, removing seeds and pith. Arrange halves cut side up evenly spaced on a parchment-lined baking sheet. Set aside.
In a medium bowl, combine pumpkin, ½ cup goat cheese, Romano cheese, thyme leaves, sage leaves, and nutmeg. Scoop filling into a resealable plastic bag or piping bag and pipe into pepper halves.
Crumble remaining 2 tbsp goat cheese over stuffed peppers and sprinkle with chopped pancetta.
Bake in preheated oven at 400°F for 10 minutes. Garnish with pepper and thyme leaves.
In a small bowl, combine maple syrup, hot sauce and red pepper flakes. Drizzle over baked peppers just before serving.
