August 30, 2010
4 Ratings
  • Serves 8 as first course or lunch
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

What You'll Need
  • 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)
  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.

See what other Food52ers are saying.

  • Melissa Case
    Melissa Case
  • Natalie Bullion
    Natalie Bullion
  • MyCommunalTable
  • boulangere
  • Midge

11 Reviews

Melissa C. August 23, 2023
We LOVED this! I’d never grown Gypsy peppers before, but we put them in the garden this summer and they’ve gone gangbusters! Loads of eggplant, too, so had to make these. My BF, who professes to loathe both eggplant AND stuffed peppers, gobbled them up and went back for seconds (this is a strong commentary). This is going into the “every summer, AT LEAST ONCE” file. So, SO delicious.
Natalie B. September 28, 2016
Amazing! Just made these for the second time in two weeks. Great way to use up things from my CSA!
MyCommunalTable July 25, 2011
Meat, cheese and had me. Recipe looks great.
boulangere May 1, 2011
Love this. I think I'll try it with salami instead of the sausage, just because I have a lot of it at the moment.
Midge September 9, 2010
Looks absolutely delish. A definitely saver.
lacerise September 9, 2010
these sound and look fabulous!
Jennifer A. September 1, 2010
Sounds wonderful - do you have any suggestions for a substitute to gypsy peppers? I haven't seen them around in the midwest.
dymnyno September 2, 2010
Poblano or Ortega peppers are also very mild. Like other peppers , they change from green to red when fully mature, but they can be used when green, orange or red. They are delicious at any stage. (you can see by my pic that when cooked they loose their deep redness)
Sunchowder September 1, 2010
This recipe looks devine!
lapadia August 31, 2010
We stuff and grill all kinds of fresh garden of the best ways to have them!
TheWimpyVegetarian August 31, 2010
YUM!!!!! Am printing out to cook these little guys up!