Grilled Gypsy Peppers Stuffed with Tomatoes
Prep time
Cook time
Total time
Sweet Gypsy Peppers stuffed with fresh tomatoes, basil and Parmesan cheese and grilled to perfection. A perfect compliment to a summer meal.
Serves: 4 stuffed pepeprs
  • 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)
  1. Grill, spray grill grates with cooking spray,
  2. In a small bowl add tomatoes, basil and olive oil. Mix until combined and set aside.
  3. 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.
  4. Equally stuff the pepper with tomato mixture and top each pepper with ½ tsp of cheese.
  5. 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.
Calories per stuffed pepper: 35.5, Fat: 1, Cholesterol: 1.3, Sodium: 27, Potassium: 233, Carbs: 6.4, Fiber: 1.8, Sugar: 0, Protein: 1.5
Nutrition Information
Serving size: 1 pepper
Recipe by PB + P Design at