The Mature Gypsy... Stuffed

1. 1

   To make the pepperonata: In a little olive oil saute the diced Japanese eggplant, chopped artichoke hearts, diced carrots and diced red bell pepper until very soft.

2. 2

   Put the mixture in a food processor or blender and pulse until completely blended together into a paste. Add olive oil as you are pulsing .

3. 3

   Into a large pot of boiling water drop the gypsy peppers and leave for about 35 seconds and remove. When cool enough to handle , cut a slit down the side of each one and with your fingers clean out the seeds.( since gypsies are a hybrid, there will be few seeds)

4. 4

   Take the casings off the sausages and cook with the onions until thoroughly cooked, breaking up with a spoon or fork any lumps.

5. 5

   Add the pepperonata into the sausage mixture spoon by spoon until you are satisfied with the flavor. Salt and pepper to taste.

6. 6

   Spoon the filling into each gypsy pepper and then top with some freshly grated Monterey Jack cheese

7. 7

   Fire up the grill (or the broiler of your oven) and grill the peppers until the cheese is bubbly. Leftover pepperonata can be used as a topping on crostini.

* Per serving · 4 servings · Values may vary.