Romano Pepper

Romano Peppers – Sweet, Long & Full of Flavour

Vibrant colour. Natural sweetness. A cook’s favourite pepper.

Say hello to the Romano Pepper — the longer, slimmer cousin of the classic bell pepper, known for its intense sweetness, deep red colour, and roast-friendly shape. Whether grilled, stuffed, or sliced raw, Romano peppers bring serious flavour and style to any plate.

Taste Profile:

Sweet | Juicy | Slightly smoky when roasted | Crisp when raw

Why You’ll Love Them:

• Naturally sweet & mild – perfect for all ages

• Ideal for roasting & grilling – their shape caramelises beautifully

• Delicious raw in salads or sandwiches – crisp and refreshing

• Great for stuffing – fill with grains, cheese, or herbs

• Rich in vitamin C, A & antioxidants

How to Use:

• Roast whole with olive oil & herbs for a sweet, smoky side

• Stuff with couscous, quinoa, or feta for a simple meal

• Slice into strips for crunchy salads, wraps, or antipasti boards

• Blend into soups, sauces, or dips for extra flavour

Mediterranean Stuffed Romano Peppers

Sweet, savoury, and full of vibrant colour & flavour.

Ingredients (Serves 2):

• 2 Romano Peppers, halved lengthwise & deseeded

• 1/2 cup cooked couscous or quinoa

• 1/4 cup crumbled feta cheese

• 5–6 cherry tomatoes, chopped

• 1 tbsp black olives, sliced

• 1 tbsp fresh parsley or basil, chopped

• 1 tbsp olive oil

• Salt & pepper to taste

• Optional: a sprinkle of chili flakes for a kick

Instructions:

1. Preheat oven to 180°C (350°F).

2. Mix couscous, feta, tomatoes, olives, herbs, olive oil, and seasoning in a bowl.

3. Spoon the mixture into halved Romano peppers.

4. Place on a baking tray and bake for 20–25 minutes until peppers are soft and slightly charred.

5. Serve warm with a drizzle of yogurt or tahini, or enjoy cold the next day!

Perfect as a main with salad or a flavour-packed side dish.