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
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Serves
8 as first course or lunch
Ingredients
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2 small Japanese eggplants(1 Cup), small dice
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small jar of artichoke hearts( 1/2 cup)
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1/4 cup finely diced carrots
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1 large red bell pepper(1 cup), small dice
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olive oil
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salt and pepper
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8 Bright Red Gypsy Peppers
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4 large sweet Italian sausages
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2 cups sweet yellow onions
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2 cups shredded Monterey Jack Cheese (plain...Vella is a good brand)
Directions
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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.
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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 .
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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)
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Take the casings off the sausages and cook with the onions until thoroughly cooked, breaking up with a spoon or fork any lumps.
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Add the pepperonata into the sausage mixture spoon by spoon until you are satisfied with the flavor. Salt and pepper to taste.
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Spoon the filling into each gypsy pepper and then top with some freshly grated Monterey Jack cheese
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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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