Stuffed Gypsy Peppers
Transform your dinner table with these vibrant and flavorful Stuffed Gypsy Peppers, a delightful take on a classic stuffed pepper recipe that’s bursting with Mediterranean-inspired goodness. Sweet and tender Gypsy peppers are filled to the brim with a savory blend of fluffy rice, juicy diced tomatoes, melted mozzarella, and fragrant herbs like oregano and paprika. A sprinkle of Parmesan adds a golden, cheesy finish, while a splash of vegetable or chicken stock ensures the peppers are perfectly tender and aromatic. This easy-to-make dish is both comforting and wholesome, ready in under an hour with minimal prep time. Perfect as a standout main course or a stunning side dish, these stuffed peppers are also highly customizable—swap out the rice for quinoa or add ground meat for a heartier option. Impress your guests with this vibrant, crowd-pleasing recipe that’s as nutritious as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 whole Gypsy peppers
- 2 tablespoons Olive oil
- 1 medium, chopped Yellow onion
- 3 cloves, minced Garlic
- 2 cups Cooked white or brown rice
- 1 cup Canned diced tomatoes
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Chopped flat-leaf parsley
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable or chicken stock
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
Cut the tops off of the Gypsy peppers and remove the seeds and membranes from inside. Save the tops to use as lids later.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the cooked rice, diced tomatoes, shredded mozzarella cheese, parsley, oregano, paprika, salt, and black pepper. Mix well to combine and remove from heat.
Stuff each Gypsy pepper with the prepared filling, pressing down gently to pack tight. Place the peppers upright in the greased baking dish. Cover each stuffed pepper with its corresponding pepper top as a lid.
Pour the vegetable or chicken stock into the bottom of the baking dish to help steam the peppers during cooking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and sprinkle the stuffed peppers with grated Parmesan cheese.
Return to the oven, uncovered, and bake an additional 10 minutes, or until the peppers are tender and the cheese is melted and golden.
Remove the peppers from the oven and allow them to cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 5046 mg | 219% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 27.8 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1538 mg | 118% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2177 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
