Powered by Edamam Preparation Place a large pot of well-salted water over high heat and bring to a boil for the pasta. Add olive oil and pancetta. Let pancetta sizzle and take color, stirring, until nicely stuffed jalapeno peppers in olive oil, with a little give, about 5 minutes.
I saw these beautiful red Jalapenos and couldn't resist them but not sure what to do with them, I found a recipe on the internet by Claire. Depending on the size of your peppers you may need a bit more oil cup olive oil.