Romano Pepper

Romano Pepper Description :

Romano pepper, with their elongated shape and vibrant colours, are a culinary delight prized for their sweet, fruity flavour and crisp texture. These peppers, also known as Italian frying peppers, offer a versatile addition to a wide array of dishes. Their thick walls make them ideal for stuffing, grilling, roasting, or sautéing, adding depth and complexity to any recipe.

Health Benefits From Eating Romano pepper :

Boast an array of health benefits, containing vitamins A, C, and B6, essential for immune function and skin health. Their high fibre content aids digestion and promotes gut health. Additionally, they contain capsaicin, known for its anti-inflammatory properties.

How to prepare your Romano pepper

Start by washing it thoroughly. Cut off the stem and slice the pepper lengthwise, removing the seeds and any white membranes inside. You can leave it in large pieces for grilling or cut it into smaller strips or chunks for sautéing, roasting, or adding to salads.

Recipe for Roasted Romano Peppers

Ingredients:

• 4 Romano peppers, washed and halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano or thyme
• Salt and pepper to taste
• 2 garlic cloves, minced (optional)
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the Romano peppers in half, removing the seeds and stems.
3. Place the pepper halves on a baking sheet, cut side up.
4. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Add minced garlic if desired.
5. Roast in the oven for 20-25 minutes until the peppers are tender and slightly charred.
6. Garnish with fresh basil or parsley and serve as a side dish or with pasta. Enjoy!

Tasty Recipe For Stuffed Romano Peppers

Ingredients:

• 4 large Romano peppers, halved and seeds removed
• 1 cup cooked quinoa or rice
• 1/2 cup cooked black beans (optional)
• 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
• 1 small onion, finely chopped
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat olive oil and sauté the chopped onion for 2-3 minutes until softened.
3. Add the cooked quinoa or rice, black beans, cumin, paprika, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
4. Stuff the Romano pepper halves with the quinoa mixture, pressing down gently to pack them in.
5. Place the stuffed peppers on a baking sheet and top with shredded cheese.
6. Roast in the oven for 20-25 minutes, until the peppers are tender and the cheese is melted and golden.
7. Garnish with fresh cilantro and serve as a tasty, nutritious main or side dish!