Gypsy Peppers – The New Blonde In The Garden


Actually they aren’t all that new. I have seen them at our grocery store and they are beautiful.

These are an elongated, three lobed,  bell type pepper that starts out as a light green, not unlike Cubanelle peppers and matures to a fabulous red in color. They are sweet in flavor and can be used raw, stuffed or try frying them. Gypsy pepper plants are fairly early, depending on the weather of course and can be eaten at any stage.

In my greenhouse they are amazing little plants. The first of the sweet peppers to come up, the first to get their true leaves, and they are head and shoulders above in their growth habit. I would say they make smile with vigor and health. Healthy peppers are always the goal and some can be more resistant than others.

berry-cake-sheetal-watermelon-peppers-053.jpgHere is a recipe for stuffed Gypsy peppers, from

Sweet Gypsy Peppers stuffed with fresh tomatoes, basil and Parmesan cheese and grilled to perfection. A perfect compliment to a summer meal.


4 Gypsy Peppers or Sweet Italian Pepper

2 medium 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.