Stuffed Gypsy Peppers

Stuffed peppers make a tasty appetizer for a late summer-early fall gathering.

Josh has always had a fascination with peppers and for months on end we bought one or two whenever we went to the store. I added them to this and that.

When he saw the big basket of colorful peppers at Big Ranch Farms I knew we were in for a real challenge because one or two peppers would not be enough. We bought a selection and when I separated them by size, the Gypsy peppers struck me as perfect for an appetizer and called out for a simple stuffing.

They are one of the recipes we’ll be serving on Sunday afternoon at Big Ranch Farms to celebrate the release of the cookbook, “Big Ranch Farms: Fresh Starters from the Farm Stand.” If you are in the area stop in. It will be a fun time.

Stuffed Gypsy Peppers

Serves 4 to 6

8 medium gypsy peppers
2 tablespoons butter
2 tablespoons olive oil
1 small shallot, chopped
2 teaspoons chopped fresh rosemary
1 1/2 cups dried breadcrumbs
1 1/2 cups finely grated asiago, fontina or jack cheese

Cut the peppers in half, keeping the tops attached. Set aside.

Melt the butter in a small skillet over medium heat. Add the olive oil and shallots and cook until the shallots are tender, about 3 minutes. Add the rosemary and cook for 1 minute. Stir in the breadcrumbs and cook until toasted, about 5 minutes. Stir often to prevent burning. Let cool slightly.

Stir the cheese into the breadcrumb mixture and spoon into the peppers, packing it firmly into each pepper. Arrange the peppers in a nonstick skillet with a tight fitting lid. Set over medium-high heat, cover and cook until the peppers are slightly tender and the cheese is melted, about 10 minutes. Serve.

What to drink: Beer. While these peppers aren’t spicy, they just call out for a cold beer. An IPA would be my preference, but a fruity wheat beer would be equally delish.

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