Stuffed Gypsy Peppers
40 Min

Stuffed Gypsy Peppers

The summer drought in Texas must have helped pepper plants proliferate as for the last few weeks, every farm stand at the farmer’s market has some kind of peppers, from gypsy to shishito to small bell peppers. The gypsy peppers are usually mild with a delicate skin. Peppers are wonderful sliced in stir-fries, minced and added to scrambled eggs or pilafs. Peppers can be stuffed with anything from cheese to beans to ground meat. When cooking peppers, it’s common practice to discard the seeds but one doesn’t need to do that. Seeds have value in the form of fiber and nutrition and are perfectly edible. 

Animal Farm in Cat Springs, Texas has had an abundance of gypsy peppers lately and here they are stuffed with a very gingery sweet potato filling. Don’t be afraid to use such a large quantity of ginger for the stuffing – it balances the sweetness of the potato, so the filling has more of a savory edge and does not taste too sweet. Serve these peppers alongside a bright green salad or as a side dish with a bit of plain yogurt on the side. 

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Cook Time

40 Minutes



Step 1
Make a slit on one side of the peppers to allow for stuffing.
Step 2
Discard the bottom 2 inches of the cilantro bunch, remove some of the sprigs for garnish then mince the rest of the cilantro.
Step 3
To make the stuffing, combine the mashed sweet potato with cilantro, serrano, turmeric, cumin, ginger, lemon juice and 1 teaspoon salt. Stuff it inside all the peppers.
Step 4
In a large flat skillet or frying pan over high heat, warm the olive oil and pop the mustard seeds. Immediately, add the sliced onions, peppers, and remaining salt. Cook on high heat until the peppers have a char, and the onions start to wilt.
Step 5
Lower the heat, cover the pan, and cook for another 5 to 7 minutes. When turning the peppers, be careful to not let the filling fall out.
Step 6
Let the peppers rest for 5 to 7 minutes. Garnish with cilantro sprigs and serve.

15 to 18 small peppers 

2 cups mashed sweet potato

1 serrano pepper, minced

1 teaspoon dried turmeric

1 teaspoon toasted ground cumin

1/3 cup unpeeled minced ginger

1/2 bunch cilantro

Juice of one lemon

1 1/2 teaspoons sea salt

4 tablespoons olive oil

1 large red onion, thinly sliced

1 teaspoon black mustard seeds

Notes & Variations

  • If you have sweet potato filling leftover, add it to a stew (for thickening) or to scrambled eggs or an omelet.
  • Sweet potatoes can be boiled or roasted in the oven until done, then cooled slightly and mashed.
  • Replace the small peppers with 4 large bell peppers. Cut in half and stuff each side and sear both sides completely and let the onions cook around them.
40 Min

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