Stuffed Romano Peppers Recipes

BAKED STUFFED ROMANO PEPPERS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put peppers in a roasting tin, then drizzle with a tsp of oil and a little pepper. Bake for 20 mins.
• Meanwhile, toast the bread, then blitz into rough crumbs in the food processor. Mix with the pine nuts, Parmesan, chilli, capers, parsley and remaining oil. Boil the kettle. Put the spinach in a colander, then pour over the boiling water to wilt the leaves. Press out as much liquid as possible.
• Divide the spinach between the peppers, then top with the crumbs. Return to the oven for 15 mins.

STUFFED ROMANO PEPPERS

Steps:

• Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and brush an oven-proof dish with oil.
• Heat the oil in a frying pan and fry the pepper halves over a high heat for approx 2 minutes. Remove from the pan and leave to cool.
• Gently fry the diced pepper and onion in the same pan for approx. 5 minutes, then leave to cool.
• In a bowl, mash the feta with a fork and mix with the crème fraîche, egg yolk, parmesan, thyme and diced pepper. Season to taste with salt and ground black pepper.
• Spoon the mixture into the pepper halves, smooth flat and place in the dish. Bake for 20-25 minutes until the cheese is golden. Arrange on plates and serve with fresh baguette if desired.

STUFFED ROMANO PEPPERS RECIPE

Steps:

• To make the stuffing: Heat the oil in a heavy pan, add the onion and cook gently for 5 mins. Add the garlic and chillies, fry for a min, then add the sugar, spices, pine nuts and currants or raisins, and continue to fry until the onions are golden. Set aside to cool.
• Set the oven to 190°C or gas mark 5. Mix the lamb and coriander into the onion mixture and season well.
• Halve the peppers lengthways, and deseed. Spoon stuffing into the peppers and put them in a deep-ish buttered roasting tin or baking dish, with 4tbsp water. Cover tightly with foil. Bake for 40 mins, uncover and bake for another 10 mins, until the peppers are just tender.
• Serve with lemon wedges and rice or bread. (Not suitable for freezing).

ROMANO PEPPERS STUFFED WITH PANEER & PEAS

Steps:

• Heat the oil in a pan. Add the mustard seeds, turmeric and cumin seeds, and cook until the mustard seeds start to pop. Add the paprika, ground coriander, ground cumin and ½ tsp black pepper with the paneer, and stir-fry until a light golden colour, about 3-4 mins.
• Add the peas and tomato with some salt. Cook for 5 mins more until the tomatoes have softened to a pulp-like texture, then remove from the heat.
• Heat oven to 200C/180C fan/gas 6. Cut a slit in the peppers from top to bottom, but leaving 3-4cm intact at each end. Use a teaspoon to scoop out the seeds then stuff the peppers with the paneer mix. Transfer to a baking tray and roast for 10-12 mins until the peppers have blistered and browned lightly. Serve with the Yogurt & spice crusted roast potatoes (see 'Goes well with').