Stuffed Romano Pepper. Put peppers in a roasting tin, then drizzle with a tsp of oil and a little pepper. Ruth's stuffed Romano peppers recipe from the Jerusalem Cookbook is Yotam Ottolenghi's mother's recipe. Pork & bulgur-stuffed peppers This colourful feel-good supper brings summer flavour at any time of year.

Serve them up for lunch, or as a side dish with dinner! There aren't many recipes I can get away with serving at dinner time that don't involve meat, but this Feta and Couscous Stuffed Roasted Romano Peppers recipe is definitely. Peel the skin off the peppers - again, don't rush here - and set aside on a kitchen paper-lined plate to dry. You can cook Stuffed Romano Pepper using 5 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Stuffed Romano Pepper

It's 1 of . 2 Romano Peppers.
Prepare 2 of . 1 cup of cooked rice.
Prepare 3 of . ½ cup of refried beans.
You need 4 of . Some chopped onion garlic and peppers these can be those unloved veggies in the bottom of your fridge.
Prepare 5 of . Greek style hard cheese.

Heralding the arrival of autumn, the produce shelves are groaning with sweet peppers, fire engine red and yellow lime green, sunset hues of orange and gold. Long, skinny and curvaceous, taut, squat and plump, they are full of promise. Romano peppers are the long, pointy ones now quite widely available in supermarkets. They work well for these stuffed peppers because their flesh is quite a bit thinner than a standard pepper, so they can be roasted quickly without turning soggy, but hold their shape.

Stuffed Romano Pepper step by step

Slice the peppers nose to tail.
Scoop out any seeds and trim of the white bits inside.
Line the pepper with the refried beans.
Mix all the other ingredients together, hold back a bit of the cheese.
Now gently stuff the peppers adding some of the cheese on top..
Drizzle with oil, I use Theon Nectar’s olive oil.
Bake for around 15 mins in a moderate oven 160 fan 180, gas mark 4.
Serve with a nice crisp salad or in my case sprouting broccoli and carrots.

Romano Pepper Recipes; Print; Roast peppers stuffed with herbs and lentils > Pepper and green chilli cornbread > Baked feta parcels with pepper confit, sage and lemon > Also known as a pointed pepper, this vegetable is a beauty: so shiny it appears lacquered, taut-skinned and with fewer seeds than the bell variety. Warming, comforting and easy to prepare - you can't beat an oven-baked spud, especially with a tasty tuna and sweetcorn topping! This recipe adds a twist on stuffed peppers with bakoula salad, a typical Moroccan side dish. Traditionally made with mallow, this version of bakoula is made with swiss chard. Recipe from Casablanca: My Moroccan Food by Nargisse Benkkabou.