Recipe Page: Romano Pepper

Stuffed Romano Peppers with Beef and Rice

Duration: 55 minutes

Tasty and tender peppers stuffed with delicious goodies.

Utensils

  • Skillet
  • Baking dish
  • Aluminum foil

Ingredients

  • 4 Romano peppers
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 pound ground beef
  • 1 cup cooked rice
  • 1 cup tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • Grated Parmesan cheese for topping (optional)
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the Romano peppers and remove the seeds and membranes.
  3. Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, and cook until softened.
  4. Add ground beef to the skillet and cook until browned. Drain excess fat if necessary.
  5. Stir in cooked rice, tomato sauce, dried oregano, dried basil, salt, and pepper. Cook for another 2-3 minutes.
  6. Spoon the beef and rice mixture into the hollowed-out Romano peppers.
  7. Place the stuffed peppers in a baking dish and cover with aluminum foil.
  8. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender.
  9. If desired, sprinkle grated Parmesan cheese over the stuffed peppers during the last 5 minutes of baking.
  10. Remove from the oven, garnish with chopped fresh parsley, and serve hot.

Quinoa and Vegetable Stuffed Romano Peppers

Duration: 65 minutes

Tasty quinoa-stuffed romano peppers.

Utensils

  • Saucepan
  • Skillet
  • Baking dish
  • Aluminum foil

Ingredients

  • 4 Romano peppers
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/2 cup black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish

Instructions

  1. Add diced zucchini, carrot, corn kernels, black beans, ground cumin, chili powder, salt, and pepper to the skillet. Cook for another 5-7 minutes until vegetables are tender.
  2. Stir cooked quinoa into the vegetable mixture until well combined.
  3. Spoon the quinoa and vegetable mixture into the hollowed-out Romano peppers.
  4. Place the stuffed peppers in a baking dish and cover with aluminum foil.
  5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
  6. Remove from the oven, garnish with chopped fresh cilantro, and serve hot.

Roasted Romano Pepper and Chickpea Salad

Duration: 45 minutes

A tasty salad with a sweet kick.

Utensils

  • Baking sheet
  • Parchment paper
  • Mixing bowls

Ingredients

  • 4 Romano peppers
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups baby spinach or mixed greens
  • 1/4 cup sliced red onion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the tops off the Romano peppers and remove the seeds and membranes.
  3. In a bowl, toss the drained and rinsed chickpeas with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated.
  4. Place the seasoned chickpeas and Romano peppers on a baking sheet lined with parchment paper.
  5. Roast in the preheated oven for 25-30 minutes, flipping the chickpeas halfway through, until the peppers are tender and slightly charred.
  6. In a large bowl, toss the baby spinach or mixed greens with sliced red onion and chopped fresh parsley.
  7. In a small bowl, whisk together balsamic vinegar and maple syrup to make the dressing.
  8. Arrange the roasted Romano peppers and chickpeas over the salad greens.
  9. Drizzle the balsamic maple dressing over the salad and serve immediately.