Sweet Romano peppers are generously stuffed with a savoury mix of earthy chestnut mushrooms and creamy feta cheese, then roasted until tender and lightly caramelised. Finished with a drizzle of Garlic Chilli Oil, this dish delivers a perfect balance of sweetness, richness, and gentle heat. Light yet satisfying, it’s a vibrant, summery recipe that works beautifully as a starter, side, or fuss-free main with salad or crusty bread.
Roasted Stuffed Romano Peppers with Garlic Chilli Oil
Roasted Stuffed Romano Peppers with Garlic Chilli Oil
RoniB’s Kitchen
2
15 minutes
25 minutes
386
Starter
Roasted Romano peppers stuffed with mushrooms and feta, finished with garlic chilli oil—light, savoury and full of flavour.
Ingredients
- Olive oil, to spray over the pepper
- 2 Romano peppers, cut open and seeds taken out
- 200g chestnut mushrooms, chopped
- 250g feta cheese (or any preferred semi-hard cheese), cubed or crumbled
- Salt to taste
- RoniB’s Kitchen Garlic Chilli Oil, drizzle over the peppers
Directions
Cut the Romano pepper open and clean out the seeds
Spray the pepper with olive oil
Salt the inside of the pepper
Stuff the pepper with the mushroom and cheese
Spray again with the olive oil