Stuffed Gypsy Peppers

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“From Farm Fresh to You, contributed by Raquel Nelepovitz of Vacaville”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Rub the peppers with olive oil, 1/2 t salt & 1/4 t pepper; place the peppers on a baking sheet & roast for 15-20 min until the skin is blistered. Remove from the oven & let cool; peel the peppers, being careful to remove the skin around the stems, leaving the stems in place. Make a lengthwise slit into each pepper & remove the seeds; sprinkle with more salt & pepper.
  3. Decrease the oven to 375 degrees F.
  4. Oil a baking sheet.
  5. For the filling: combine all the ingredients in a medium bowl & mix well; gently spoon 1/4 c of the filling into each pepper. Place the peppers, seam side down, on the prepared pan; bake for 25-30 min until the peppers are puffed & the filling is set.
  6. Serve warm.

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