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. Romano peppers shine in Mediterranean cuisine, where they lend their distinctive taste to pasta dishes, salads, pizzas, and antipasti platters. From appetizers to main courses, these peppers elevate every dish with their mild sweetness and satisfying crunch, captivating taste buds with their culinary charm.

Health Benefits :

Romano peppers 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. Incorporating Romano peppers into your diet can support overall well-being and contribute to a balanced and nutritious lifestyle.

Recipe :

Certainly! Here’s a delicious recipe for stuffed Romano peppers:

Ingredients:
– 4 large Romano peppers
– 1 cup cooked quinoa or rice
– 1 cup diced tomatoes
– 1/2 cup corn kernels (fresh, frozen, or canned)

– 1 cup canned black beans, drained and rinsed
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1 cup shredded cheese (cheddar, Monterey Jack, or your favourite melting cheese)
– Fresh cilantro or parsley for garnish (optional)

 

Instructions:
1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

2. Cut the Romano peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves in the prepared baking dish, cut side up.

3. In a large skillet, heat some oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.

4. Stir in the cooked quinoa or rice, black beans, diced tomatoes, corn kernels, ground cumin, chili powder, salt, and pepper. Cook for a few minutes until heated through and well combined.

5. Spoon the quinoa mixture into the halved Romano peppers, filling them generously.

6. Sprinkle the shredded cheese over the stuffed peppers.

7. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through.

8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

9. Garnish with fresh cilantro or parsley, if desired, before serving.

These stuffed Romano peppers are flavourful, nutritious, and satisfying. They make a fantastic vegetarian main course or a delicious side dish for any occasion! Enjoy!