Hi Everyone,
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





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.



- 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.


Ummmm, I want each one of those recipes on my plate now! They all look fantastic! Caprese bread is something I need to try soon.
Great, hunger-inducing post, I’m going to the store now!
The Caprese Bread is one of my favorites. I think I need to make it again!!!
I love this recipe and you are so right – tomato and basil are a true match. I have both growing also although not next to one another. I am going to have to try that. Thanks and have a wonderful weekend.
Have a great weekend!!! 🙂
Oh my, these just look amazingly delicious, and colorful.
Thanks Grace!!! There really good! I can’t wait for my Sweet Italian Peppers in the garden so I can make this dish with them!!
The stuffed peppers sound great, but I want some heat. I’ll try the recipe with Jalapenos.
They’ll be excellent with jalapenos!! You should check out my grilled jalapenos. http://www.peanutbutterandpeppers.com/2012/05/20/grilled-jalapeno-peppers/ Have a great night!
We got gypsy peppers in our CSA box this week. I made these for dinner tonight. Loved them! Thanks for a great recipe.
I am so happy you like them! I am hitting the farmers market tomorrow, so I can’t wait to get my peppers! 🙂
I have one Gypsy pepper Bush oh, and it is loaded with them! I’m glad I saw this recipe I will most definitely make these tonight I was wondering what to do with them thank you any more recipes I’m open for ideas thank you
I wonder if these stuffed gypsy peppers can be baked instead of grilled? I don’t have a grill.
I would put it in the oven at 350, for about 15 minutes, just check it at the 10 minute time, and go from there.