Comments on: Cheese-Stuffed Gypsy Peppers http://leitesculinaria.com/1211/recipes-cheese-stuffed-gypsy-peppers.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Tue, 22 May 2012 16:01:35 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: David Leite http://leitesculinaria.com/1211/recipes-cheese-stuffed-gypsy-peppers.html#comment-308 David Leite Fri, 19 Jun 2009 21:54:35 +0000 http://leitesculinaria.com/wordpress/?p=1211#comment-308 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. 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.

]]> By: Louise Hyson http://leitesculinaria.com/1211/recipes-cheese-stuffed-gypsy-peppers.html#comment-307 Louise Hyson Fri, 19 Jun 2009 18:17:25 +0000 http://leitesculinaria.com/wordpress/?p=1211#comment-307 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 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

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