When young and green, Gypsy peppers are crunchy and have a slightly acidic flavor. The peppers are also known as Cubanelle peppers, and are a hand-bred cross between a sweet pepper and a bell pepper. Underneath the skin, the pale green flesh is crisp, juicy, and succulent with a wide, hollow cavity filled with many small, cream-colored seeds. Gypsy peppers are an excellent source of vitamins A and C, which are antioxidants that can help strengthen the immune system and reduce inflammation. The peppers are also a good source of vitamin B6 and folate, and provide manganese, potassium, copper, and vitamin K.
Gypsy peppers are good for stuffing because unlike the thick walls of bell peppers, the thinner skin cooks more evenly and is less likely to be undercooked when the stuffing is through cooking. The thin-skinned Gypsy pepper is also ideal for frying or roasting because they don’t require peeling. Gypsy peppers can be used fresh and added to sandwiches, salads, or used in dips. They can also be diced and sautéed, charred for a smoky sweetness, or chopped and mixed into stir-fries. The peppers will keep 1-2 weeks when stored unwashed, wrapped in damp paper towels, and sealed in a container in the refrigerator.
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