Grill/Barbecue

THE MATURE GYPSY... Stuffed

by:
August 30, 2010
10 Reviews
THE MATURE GYPSY... Stuffed
Author Notes

Gypsy Peppers are among the prettiest peppers...they change from bright green to orange and finally to brilliant red. They are sweet with little heat so they are a "safe" pepper for those (like my husband) who have no tolerance for hot peppers. I stuffed these with sweet Italian sausage and a pepperonata mixture to give the stuffing some complexity. I grilled them to melt the tangy Monterey Jack cheese and add a smoky bite. (The pepperonata stuffing is a great recipe by itself on crostini) - dymnyno —dymnyno

Test Kitchen Notes

Dymnyno has created a sophisticated stuffed pepper recipe that has great flavor and makes for a nice meal. It could easily be adapted for vegetarians by skipping the sausage and adding a few more diced red peppers to the onions. Dropping the peppers into boiling water perks them up nicely. Since I couldn’t get Gypsies, I used red Anaheims, starting them on the grill and finishing them under the broiler, with good results. I’m sure that you could use whatever type of pepper suits you. I agree with dymnyno, the pepperonata stuffing is divine -- it would be good on pasta, or instead of sauce on a pizza. – SallyCan —The Editors

  • Serves 8 as first course or lunch
Ingredients
  • 2 small Japanese eggplants(1 Cup), small dice
  • small jar of artichoke hearts( 1/2 cup)
  • 1/4 cup finely diced carrots
  • 1 large red bell pepper(1 cup), small dice
  • olive oil
  • salt and pepper
  • 8 Bright Red Gypsy Peppers
  • 4 large sweet Italian sausages
  • 2 cups sweet yellow onions
  • 2 cups shredded Monterey Jack Cheese (plain...Vella is a good brand)
In This Recipe
Tools
Set a Timer
Directions
  1. To make the pepperonata: In a little olive oil saute the diced Japanese eggplant, chopped artichoke hearts, diced carrots and diced red bell pepper until very soft.
  2. Put the mixture in a food processor or blender and pulse until completely blended together into a paste. Add olive oil as you are pulsing .
  3. Into a large pot of boiling water drop the gypsy peppers and leave for about 35 seconds and remove. When cool enough to handle , cut a slit down the side of each one and with your fingers clean out the seeds.( since gypsies are a hybrid, there will be few seeds)
  4. Take the casings off the sausages and cook with the onions until thoroughly cooked, breaking up with a spoon or fork any lumps.
  5. Add the pepperonata into the sausage mixture spoon by spoon until you are satisfied with the flavor. Salt and pepper to taste.
  6. Spoon the filling into each gypsy pepper and then top with some freshly grated Monterey Jack cheese
  7. Fire up the grill (or the broiler of your oven) and grill the peppers until the cheese is bubbly. Leftover pepperonata can be used as a topping on crostini.
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