This stuffed pepper recipe makes a great starter for an evening meal or a nice lunch along with a fresh salad.. Inspired by Mediterranean cooking this is a light and delicious recipe and very easy to make. Please excuse the poor photo (i don’t have my camera to hand) – trust me they look a lot better in real life and taste absolutely sublime!
Stuffed Romano Peppers Ingredients
- 4 sweet Romano peppers
- 1 fresh red chilli
- 1/2 clove of garlic
- 1 pack of feta cheese
- 1 tablespoon of capers
- handful of fresh basil leaves
- olive oil
- salt and pepper
- dried oregano
Carefully take a sharp knife and make a slit down the length of each pepper. With a teaspoon gently scrape out the seeds/pith from inside each peppers being careful not to tear them open.
Slice up the feta and place length ways inside each pepper. Finely chop the chilli and distribute it evenly through out the peppers along with the capers, oregano and basil leaves. Add a drizzle of olive oil to each pepper along with a good twist of black pepper. You may not need to add salt as the feta cheese is usually quite salty.
Place the stuffed peppers onto a baking tray, drizzle lightly with olive oil and bake at about 180 degrees for about 30 minutes, until the peppers are just starting to brown but still have a little crunch to them.