Baked Stuffed Romano Peppers Recipes

BAKED STUFFED ROMANO PEPPERS

Baked stuffed Romano peppers image

Serve this as a light veggie supper with crusty bread, or as a side with grilled chicken or fish

Provided by Mary Cadogan

Categories Dinner, Main course, Side dish, Vegetable

Time 50m

Number Of Ingredients 9

Ingredients

2 Romano peppers , halved and deseeded (use normal peppers if unavailable)
2 tbsp olive oil , plus 1 tsp
1 slice wholegrain bread
2 tbsp pine nuts
2 tbsp grated parmesan (or vegetarian alternative)
1 red or green chilli , deseeded and chopped
2 tsp capers
good handful parsley , roughly chopped
200g young spinach leaves

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.

Nutrition Facts : Calories 241 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

STUFFED ROMANO PEPPERS

Stuffed Romano Peppers image

The Stuffed Romano Peppers recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 Tbsps olive oil
5 romano pepper (halved, one finely diced)
0.5 onion (finely diced)
2 cups Feta
0.25 cup Crème fraiche
1 egg yolk
2 Tbsps Parmesan
2 Tbsps freshly chopped thyme
olive oil (for the dish)

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 POBLANO PEPPERS

Stuffed Poblano Peppers image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

Ingredients

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
Preheat the oven to 350 degrees F (175 degrees C).
Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

STUFFED ROMANO PEPPERS RECIPE

Stuffed Romano peppers recipe image

Looking for quick and easy recipes? Try these stuffed Romano peppers from Woman's Weekly, packed with minced lamb and herbs. Find more pepper recipes at goodtoknow

Provided by GoodtoKnow

Yield Serves: 4

Number Of Ingredients 13

Ingredients

1tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
12 green or red chillies, deseeded and finely chopped
1tsp sugar
1tbsp each ground
Cinnamon and garam masala
1tsp turmeric
2tbsp each pine nuts and currants or raisins
250g (8oz) lean minced lamb
4tbsp chopped fresh coriander
Thin lemon wedges, to serve
4 Romano peppers, red or multicoloured

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).

Nutrition Facts : @context https, Calories 280 Kcal, Fat 17 g, SaturatedFat 5g g

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