I first have to give you an apology!! Besides the love of peanut butter, I also have a love for the combination of tomatoes and basil. I love the combination so much that I’m growing it in my garden. Speaking of garden, did you know if you plant basil next to your tomatoes, the flavor of the tomato intensifies? It does!! See why there a match made in garden heaven and on the plate?
You will see this combination quite a bit on my recipe page with recipes such as my Caprese Quick Bread.Caprese Quick Bread Or my Tomato Basil Frittata Caprese Pasta Caprese Sandiwch Caprese Pesto Panini Sandwich Margherita Pizza
See how much I love my tomato and basil! I also have some other recipes with the combination, but these one’s really stand out. I hope you like this combination, because I am going to be making this combo quite a bit this summer, oh and I already have a few made, I just need to post them. To me it’s a classic and the flavors are just amazing together. Wouldn’t you agree? Well today I am bringing this wonderful combination stuffed in a Gypsy Pepper and then lightly grilled. Yum!
A couple of weeks ago I got a huge bag of Gypsy Peppers from my CSA box and I honestly wasn’t sure what they were and what to do with them. So what could I do? Google them! I swear I Google everything. I found out that these are a thin-skinned sweet peppers that are grown in California. My Husband was so afraid they were hot peppers. I’ve made that mistake before, but I have never wasted a pepper! I always find a use for them hot, sweet, mild, whatever the kind there always something you can make with them.I did find out something on my own, they really are thinned skinned. Google would never lie to me, so why didn’t I listen? A regular bell pepper has thick skin and is great for charring on the grill, but not these bad boys. Normally when I stuff peppers and put them on the grill, I like to grill the pepper first to soften them up. Peel the skin and then stuff them. I did that with 4 of these and I ruined them. They charred up quick and peeling the skin off was a pain in the butt!! They didn’t turn out, so I used them for my sandwiches, still tasted good. So I took my last remaining 4 and decided to stuff them first, than place on the grill. I only cooked them for a few minutes, just until the Parmesan Cheese was slightly melted and the stuffing was warmed. So my advice is to NOT char these kind of peppers first! Big mistake on my part. I cut the peppers in a T shape, but not cutting all the way through the pepper so it could hold my stuffing. You have to be careful when you pull the seeds out. I wanted to keep the stem of the pepper in tack for easy grabbing and besides I just think it looks prettier. I left the seeds on the top part of the pepper near the stem, since I know I won’t be eating that part. I decided to stuff these peppers with what else? Tomatoes, basil, olive oil and Parmesan Cheese. The flavors of the sweet pepper with the tomato mixture made a wonderful combination. My peppers were a just bit crunchy, but not bad at all, it didn’t taste raw. My Husband actually really liked them. Shocking, I know! These make a fantastic side dish and would be great for a barbecue. They only take minutes to prepare and cook. Were growing Italian Sweet Peppers in the garden, which are very similar to these. There just starting to get flowers on them now. I can’t wait! Now only if my jalapeno plant would start to grow.
- Serves: 4 stuffed pepeprs
- Serving size: 1 pepper
- 4 (230 grams)Gypsy Peppers or Sweet Italian Pepper
- 2 medium (237 grams) tomatoes, seeded, diced small
- 1 Tbs. Fresh Basil (about 3 leaves)
- ¼ tsp of Olive Oil
- 2 Tsp. of Parmesan Cheese
- Salt & Pepper (optional)
- Grill, spray grill grates with cooking spray,
- In a small bowl add tomatoes, basil and olive oil. Mix until combined and set aside.
- Cut a slit down the middle of the pepper, than a slit across the top of the pepper (the cut makes a T-shape) but don't cut all the way through the pepper. Carefully take out as much of the seeds as you can.
- Equally stuff the pepper with tomato mixture and top each pepper with ½ tsp of cheese.
- Place on the grill for about 3 minutes until cheese starts to melt and peppers soften a bit, but be careful not to char it to much.