I’m often conquered by the intense sweetness and running juice of stuffed Romano peppers. When it comes to roast pepper, I find that Romano peppers do quite a good job as they have thinner skin, sweeter and juicier, compare to a normal bell pepper.
I used to stuff peppers with minced meat or seafood, such as this Shrimp Stuffed peppers with Black Bean Sauce. After being more conscious to a mostly plant-based diet, I sometimes swap the stuffing from meat to sautéed mushrooms with onions, then roast with cheese. It once again proves a vegetarian meal can be very delicious, too!
Today, Curry Boy and I each had a full-size stuffed Romano pepper served with green salad, German sweet and sour red cabbage, and a vegetable soup. Meat-free, but satiating.
Ingredients
Serves 2
- 2 red Romano peppers, deseeded and halved
- 180 g mushroom, diced
- ¼ onion, diced
- herbs (dried or frozen, both work)
- cheese for baking
- salt and pepper
- 5 g butter
- olive oil
How to Make Cheesy Mushroom Stuffed Romano Peppers
- Warm the butter in a pan over medium-low heat, sauté the onions until translucent. Add the mushrooms to cook until soften, season with a pinch of salt, pepper and herbs.
- Meanwhile, preheat the oven to 220ºC.
- Stuff the onion-mushroom mixture into the Romano peppers, and sprinkle over the cheese you like. Bake in the oven for about 15-20 minutes. Serve with salad and/or soup as a healthy lunch.
