Stuffed Baby Peppers

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 cup frozen petite peas, thawed
• Vegetable oil cooking spray
• Kosher salt and freshly ground black pepper
• 3/4 cup ricotta cheese
• 1/2 medium onion, finely chopped
• 3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
• 24 (2 to 3-inch long) sweet baby peppers
• 1/3 cup grated Parmesan