Preheat oven to 350 degrees F (175 degrees C).

Spray a baking sheet with vegetable oil cooking spray.

Heat olive oil in a medium skillet over medium-high heat.

Add pancetta to the skillet and cook until crispy, about 5-7 minutes, stirring frequently.

Remove pancetta with a slotted spoon and drain on paper towels.

Add onion to the skillet and cook until translucent, about 5 minutes.

Let the onion cool for 10 minutes.

In a medium bowl, combine the cooked onion, pancetta, ricotta cheese, Parmesan cheese, and thawed peas.

Season the mixture with kosher salt and freshly ground black pepper to taste.

Cut 1/2 inch from the stem-end of each baby pepper.

Remove the seeds and veins from the peppers.

Fill each pepper with the ricotta mixture using a small spoon.

Place the stuffed peppers on the prepared baking sheet.

Bake for 15-18 minutes, or until the peppers begin to soften.

Remove from the oven and cool for 10 minutes.

Arrange the peppers on a platter and serve.