by dymnyno
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Expand2 small Japanese eggplants(1 Cup), small dice Ask a question about this ingredient
small jar of artichoke hearts( 1/2 cup) Ask a question about this ingredient
1/4 cup finely diced carrots Ask a question about this ingredient
1 large red bell pepper(1 cup), small dice Ask a question about this ingredient
olive oil Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
*********************************** Ask a question about this ingredient
8 Bright Red Gypsy Peppers Ask a question about this ingredient
4 large sweet Italian sausages Ask a question about this ingredient
2 cups sweet yellow onions Ask a question about this ingredient
2 cups shredded Monterey Jack Cheese (plain...Vella is a good brand) Ask a question about this ingredient
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.
Ask a question about this stepPut the mixture in a food processor or blender and pulse until completely blended together into a paste. Add olive oil as you are pulsing .
Ask a question about this stepInto 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)
Ask a question about this stepTake the casings off the sausages and cook with the onions until thoroughly cooked, breaking up with a spoon or fork any lumps.
Ask a question about this stepAdd the pepperonata into the sausage mixture spoon by spoon until you are satisfied with the flavor. Salt and pepper to taste.
Ask a question about this stepSpoon the filling into each gypsy pepper and then top with some freshly grated Monterey Jack cheese
Ask a question about this stepFire 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.
Ask a question about this stepLove this. I think I'll try it with salami instead of the sausage, just because I have a lot of it at the moment.
Sounds wonderful - do you have any suggestions for a substitute to gypsy peppers? I haven't seen them around in the midwest.
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)
This recipe looks devine!
We stuff and grill all kinds of fresh garden peppers...one of the best ways to have them!
YUM!!!!! Am printing out to cook these little guys up!
Merrill is a co-founder of food52.
Meat, cheese and peppers...you had me. Recipe looks great.