Author Notes: Gypsy peppers are abundant in the summer and always find their way to our table in various forms. Unlike thicker skinned peppers that need to be grilled and then have the skins removed, smaller, thinner skinned peppers, like gypsy peppers, are best when sliced thinly and eaten raw in a salad, sautéed lightly in olive oil and even hold up well when stuffed and roasted. - Plate and Pour
- 4 gypsy peppers
- 1/2 cup red onion, diced
- 1 cup corn (about 1 ear)
- 1 garlic clove, minced
- 1/2 cup aged manchego, grated
- 1/4 cup queso fresco, crumbled
- 3 tablespoons olive oil
- sea salt
- fresh ground black pepper
- Preheat the oven to 350. Lightly oil a small baking dish. Heat a large cast iron skillet over medium-high heat until very hot.
- In a medium bowl, toss the corn with 1 tsp of olive oil and sprinkle with sea salt. Spread the corn in the hot skillet and let it roast without stirring for about 1 minute. Give the corn a quick stir or two and remove from the pan.
- In the same pan, heat 2 tbsp of olive oil. Add the red onion and garlic, cook until soft. Season well with sea salt and pepper. Let cool and combine with the roasted corn, add grated manchego and crumbled queso fresco. Taste and adjust seasoning as needed.
- Cut the tops off the peppers and remove the seeds and membranes. Fill each pepper with the corn mixture, pushing gently as you stuff. Rub the peppers with olive oil and place in baking dish.
- Roast for 25-30 minutes, until the peppers soften and collapse
- This recipe was entered in the contest for Your Best Chili Pepper Recipe