Cheese-Stuffed Gypsy Peppers

Cheese-Stuffed Gypsy Peppers Recipe

What’s so irresistible about this dish is the combination of flavors. The creamy tang of the cream cheese and the salty bite of the feta cheese are wonderful complements to the smoky sweetness of the grilled peppers. I’ve also substituted goat cheese for the feta, which adds a milder taste to the dish.

When I have company over, I like to make these ahead of time, then grill them off just before sitting down, so the filling is warm and soft.–Cindy Pawlcyn

Cheese-Stuffed Gypsy Peppers Recipe

  • Quick Glance
  • 30 M
  • 30 M
  • Serves 6

Ingredients

  • 6 gypsy peppers or small bell peppers
  • 3/4 cup cream cheese
  • 1 1/2 cups feta cheese
  • 2 cups cooked basmati rice, chilled
  • 3/4 cup golden raisins
  • 1/3 cup chopped mint
  • For the vinagrette
  • 1 to 1 1/2 pints cherry tomatoes, halved
  • 2 to 3 tablespoons minced fresh basil
  • 1 tablespoon minced flat-leaf parsley leaves
  • 3 tablespoons rice vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup sliced almonds, toasted
  • 2 to 3 tablespoons crème fraîche

Directions

  • 1. Cut around the base of each pepper stem and gently pull the stem out. Trim off the seeds and keep the tops to hold the stuffing in. Blanch the peppers in boiling water for 60 to 90 seconds, until just tender. Drain and shock in an ice bath. Drain again very well before stuffing.
  • 2. Fit a stand mixer with the paddle attachment and beat the cream cheese until light and fluffy. Crumble in the feta cheese and beat until well mixed. Quickly mix in the rice, raisins, and mint, breaking up any raisins that are sticking together.
  • 3. Divide the filling into 6 equal portions. Moisten your hands, then roll each into a lozenge about the same shape as the peppers. Slip the lozenges into the peppers, pressing them gently to get the filling into all the nooks and crannies. Put the tops back on and set the peppers aside.
  • 4. Combine the cherry tomatoes, basil, and parsley in a bowl. In a small bowl, whisk together the vinegar, lemon juice, salt, and pepper until the salt is dissolved. Whisk in the olive oil, then pour over the tomatoes and herbs and mix gently. The vinaigrette should be mixed no more than 20 minutes or so in advance of serving.
  • 5. Grill the peppers over a medium-high flame until caramelized nicely on all sides and hot through.
  • 6. To serve, place a few spoonfuls of vinaigrette on each of 6 plates. Top with a stuffed pepper, sprinkle with almonds, and drizzle with crème fraîche.
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Comments
Comments
  1. Louise Hyson says:

    Linda, I am really intrigued by this recipe. This morning we got to the State Farmers Market here in Raleigh, and I found the Hungarian peppers I was looking for; they’re the same shape as the gypsy peppers in the recipe, altho they look smaller, and I wonder if they are one and the same?

    I think the new site is terrific and I am beginning to be able to navigate to take full advantage of it. You and David have done a wonderful job.

    All the best, Louise

    • David Leite says:

      Hi Louise,

      I did a bit of research and found that although the shape may be the same, the heat level will be different if you use Hungarians in this recipe. Gypsy peppers have no heat and are sweeter than bell peppers. Hungarian peppers, although described as the mildest of the hot peppers, can have real heat. If you want to proceed, beware! I’d welcome the comments of any other readers who have experience with the Hungarian peppers.

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