Peppers stuffed with pasta

Ingredients:

• 35 - 40 sweet picante peppers (such as peppadews), drained
• 0.5 cup orzo or anelletti pasta
• 3 slices of serrano jamon
• 2 plum tomatoes, seeded and chopped
• 1/4 red onion, finely chopped
• 2 tbsp. capers, dried
• 1 tbsp chopped fresh parsley
• 1 clove garlic, minced
• Zest of half a lemon + 1 teaspoon freshly squeezed lemon juice
• 1/4 cup grated Manchego cheese
• 1/4 teaspoon fennel seeds
• 3 tablespoons extra-virgin olive oil
• 1/4 cup champagne vinegar
• 1/4 tsp chopped fresh rosemary
• 1/4 teaspoon chopped fresh oregano
• A pinch of red pepper flakes

Preparation:

1. Bring a medium saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain.
2. Meanwhile, in a skillet over medium heat, cook the ham, turning occasionally, until crispy, 2-4 minutes. Transfer to paper towels to drain, then crumble.
3. In a bowl, combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese, and half of the crumbled ham.
4. Prepare the vinaigrette dressingToast the fennel seeds in a dry skillet over medium heat for about 2 minutes. Transfer them to a cutting board and crush them with the skillet. In a bowl, combine the olive oil, vinegar, lemon juice, rosemary, oregano, fennel seeds, 1/4 teaspoon sea salt, and red pepper flakes. Pour the dressing over the pasta mixture and toss to coat evenly.
5. Using a small spoon, carefully fill the peppers with the pasta salad. Sprinkle with the remaining crumbled ham.