Apologies – the photo does not convey this dishes’ deliciousness!
Stuffed Romano Peppers is a Rose Elliot recipe and one she prepped at a recent cookery demonstration. A very enjoyable evening. The author of 60 cook books and a natural with food, audiences and hesitant cooks….urging us not to be ‘terrified of straying from a recipe’ and insisting ‘you have so much leeway’.
To illustrate her point she shared her amusement that once in print, the quantity of tomatoes required for this particular recipe was stated as being 20; she sensed the pen of a particularly exacting editor at work!
So I’ve taken the invitation to latitude and got to work recreating these ‘pointy pepper boats’.
Method and Ingredients
- Slick a roasting tin or gratin dish with olive oil
- Slice 2 x Romano Peppers in half, scoop seeds out (try a teaspoon). For ‘show’; keep the green stalk attached, cutting clean through it before then slicing on through the flesh of the pepper
- Lay hollowed-out side up, in the tin
- Cut Feta cheese into cubettes; 100g seemed about right when divvied up between the 4 pepper halves
- Cherry tomatoes; I didn’t count! Instead I quartered and piled them into the pepper halves around and on top of the feta until it was a case of cherry tomato overboard
- 2 tablespoons of pesto thinned down with 2 tablespoons of water and then drizzled into the peppers in and around the tomatoes and feta
- Put in a 180C oven (fan) for 25 minutes
- Expect a basil blast when you open the oven door. If a knife goes through the pepper flesh it’s done and you’re seconds away from a plate of the taste of sunshine !
