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Stuffed Baby Peppers – New Treat at Foxfield Inn, Charlottesville VA



We’ve been working on some new hors d’oeuvres to offer our guests here at Foxfield Inn to have with their glass of wine on Friday and Saturday nights.  One of the new favorites is our Stuffed Baby Peppers.  Another one is our Bacon Wrapped Squash Bites – more about that at another time though.

I came across a recipe from Giada deLaurentiis for Stuffed Baby Peppers and thought they would be a good addition to our social hour menu.  We tried it a few years ago and the guests were not overly enthusiastic about them – good, yes; great, no.  So I put the idea away until I saw baby peppers at the market in September.  So, out came the recipe.

This time though we removed the ingredients the guests thought were a bit strange and added some that we liked.  We also changed from “grocery store” bacon to locally sourced and smoked bacon from JM Stock Provisions & Supply.  This bacon is absolutely the best bacon!

We hope you enjoy!
Dan & Kathryn Bundy
Innkeepers at Foxfield Inn

Stuffed Baby Peppers

2 slices thick-cut bacon, finely diced

2  tablespoons chopped chives
3/4 cup ricotta cheese (low fat is fine)
1/3 cup grated Parmesan cheese
salt & pepper to taste
24 baby sweet peppers
Note:  You can substitute 3-4 regular sliced bacon for the thick-cut

Preheat oven to 350F.  Line a baking sheet with parchment paper or spray a 24-cup mini-muffin tin with cooking spray.

In a medium skillet over medium heat cook the bacon until lightly brown and crispy.  Stir frequently so that all pieces are evenly browned.  Drain on a paper towel lined plate.

In a medium bowl combine the remaining ingredients except the peppers.  Mix well.  Stir in the bacon.
Cut the tops off of the peppers.  With a small paring knife or your fingers (whichever works best for you) remove the seeds and veins from the peppers.
With a small spoon fill each pepper with the cheese
mixture.  Place each pepper either on the baking sheet or in the muffin cup.

The last batch I made I cut the peppers in half horizontally, removed the veins and added the filling.  This worked quite nicely and gave an “open-faced” stuffed pepper.

Bake for 15-18 minutes until the peppers begin to get soft.  Remove from oven and let cool for 10 minutes.
Some of the cheese mixture will come out of the peppers and you will need to gently push it back into the peppers before serving.  If you use the muffin tin there is less of this happening.
  • add petite peas to the cheese mixture,
  • remove the bacon for a vegetarian option,
  • add pesto to the cheese mixture.
recipe adapted from Stuffed Baby Peppers courtesy of
Giada de Laurentiis
Foxfield Inn’s Stuffed Baby Peppers

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