Still trying, still learning, still looking...

We are growing a vegetable in our garden that I've never eaten before...gypsy peppers.  Because of that, we have been searching for recipes that include them as a main ingredient.  We found a recipe for stuffed peppers that we thought we would try.  It is originally from the cookbook, Amor y Tacos by Deborah Schneider.  However, we modified the ingredients a bit to match or personal preferences.

  Toritos

8 small pointed peppers (we used gypsy peppers, chili peppers and green peppers)
1 tablespoon butter
1 1/2 teaspoons minced fresh garlic
1 tablespoon minced chives
10 medium raw shrimp, peeled and deveined, then chopped
1/4 teaspoon salt
3/4 cup shredded mozzarella cheese
Salsa (follows)

Wash the peppers, then dry them, but leave the stems attached. If you're using very hot pepper, used gloves as you cut a slit down one side and pull out the seeds, use a spoon if you need to. Try not to break the peppers or crack off the stems.

In a large skillet, melt the butter over medium-low heat and add the garlic and chives. Saute until fragrant, but not quite browned. Add the shrimp, season with the salt, and cook until the shrimp is pink and no longer translucent. Remove this mixture from the heat and let cool as you prepare the salsa.

For the salsa

1 cup pineapple, diced (original recipe uses mango)
1 small tomato, cored and diced
2 tablespoon diced onion
1/2 teaspoon minced chile pepper (remember to wear your gloves!)
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/2 teaspoon rice vinegar
1/2 teaspoon chopped fresh mint
1 tablespoon chopped fresh cilantro

Combine all the ingredients and taste for seasoning. It will be very hot, but may need more salt or lime juice. Set aside.

Preheat the oven to 350 F.

Returning to the pepper mixture, mix the cheese into the now cooled shrimp mixture. The cheese and shrimp mixture should stick together. Use a small spoon to fill each pepper generously with the stuffing. The recipe can be made ahead and refrigerated to this point, although you'll want to make the salsa just before serving.

Heat a large oven-safe pan over medium-high and lay a sheet of foil over the top. Set the peppers on the foil and roast them until they begin to brown in places and start to soften.

Transfer the pan to the preheated oven and bake for 5 to 7 minutes until the cheese is hot and bubbling. To serve, spoon some of the salsa over the top.

Here's what our end-product looked like:

The chili pepper is on the top left, the gypsy pepper on the top right and the green pepper on the bottom. 

Now for the reason I named this post "Still trying, still learning, still looking...": 

We were not completely satisfied with the end-result.  I didn't like the gypsy peppers.  I liked the shrimp mix and thought it tasted best with the green pepper.  My husband liked the peppers, but wasn't crazy about the shrimp mix.  He suggested we try ground pork, beef or chicken next time. 

The search continues for a good gypsy pepper recipe.