Enjoya Peppers
What makes an enjoya pepper different than other peppers?
All bell peppers start green. The colors develop as the plant matures on the vine. Enjoya peppers are bright yellow with rosey red striping. Their vertical striping is not passed on through normal plant reproduction, so the peppers are produced using cuttings.
Are there any nutritional differences between an enjoya pepper and a red pepper?
Nutritional value increases the longer the pepper stays on the vine.
When are enjoya peppers in season?
The striped Enjoya peppers are available in the spring through summer, but have limited availability depending on the season’s crop.
Shop now for this Peak Season Pick!
Find a Store Near YouPair it with these!
Souverain Merlot
This merlot is complemented by hints of brown spice and baking chocolate. This Merlot finishes with soft acidity and a fruit-driven balance that gives the wine a polished sense of elegance that couples well with mild vegetables or juicy fruits
Caprese Stuffed Peppers
Ingredients
- 2 Enjoya Peppers
- 8 fresh basil leaves
- 32 mozzarella pearls or small chunks (about 3 ounces total)
- 4 vine tomatoes cut into quarters
- 2 teaspoons extra-virgin olive oil
- Italian herb blend
- Garnish: toasted pine nuts, fresh basil sprig, both optional but recommended
Instructions
- Heat the oven to 400F degrees. Line a baking sheet with a silicone baking mat or piece of parchment paper or foil and set aside.
- Cut peppers in half lengthwise (split them right down the middle, with half the stem on each side), and scoop out seeds and discard. Trim away any large ribs inside, so there is room for stuffing. You may leave stems on if you like; which is sort of rustically elegant, or remove, your choice.
- Tuck a fresh basil leaf into each lobe, so 2 basil leaves for each half pepper.
- Tuck in about 8 mozzarella pearls (tiny balls, or chunks if you don't have balls) into each pepper half.
- Lay tomato quarters on top of the mozzarella balls
- Drizzle sparingly with olive oil and sprinkle on some Italian herb blend. You will want to use a light hand with the oil because as the peppers roast, the mozzarella will melt and ooze some water, as will the tomatoes, so you don't want your pepper halves swimming.
- Bake for about 30 minutes. Remove from oven and allow to rest for about 5-10 minutes, so the juices have a chance to cool a bit and won't spill out.
- Serve 2 halves per person. Serve with a crisp green salad, or on a bed of some wilted greens if you like, and add some cut fruit to the plate for a very healthy meal.
