Stuffed Romano Peppers

Last night I invited some of my girlfriends over for an evening of swapping clothes, gossiping and eating! I love that they are willing to be my food eating guineapigs!! My newest trial recipe was stuffed romano peppers, ingredients and method below!


  1. 4 Romano Peppers
  2. 140g quinoa
  3. 1/2 red onion
  4. baharat spice mix
  5. 1 tsp mint
  6. 1 tin chopped tomatoes
  7. vegetable stock
  8. Feta for non paleo version
  9. 1 handful of fresh chopped coriander
  10. 1 handful of fresh chopped dill


  1. pre-heat the oven to 150C
  2. Boil a pan of water, add the quinoa and reduce to a simmer for about 5 minutes
  3. Finely chop the onion
  4. Drain the quinoa and put in a mixing bowl, then add the onions and the spices and mix together (add the feta too if you’re making the non paleo version)
  5. Make a top to bottom slit in the romano peppers and without splitting open completely deseed them (you want them to be like a jacket)
  6. Put the chopped tomatoes in a roasting tin, then place the peppers on top
  7. carefully open each pepper and spoon in the quinoa and spice mixture
  8. Close each pepper, then pour in the vegetable stock so the peppers are sitting in about 1 – 2 cm off liquid
  9. Place tin foil over the roasting tin and cook for 1 hour.
  10. Remove from the oven and enjoy!
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