Romano peppers stuffed with feta, pine kernals and mint

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Serves: 2

By WineGless

(1 Vote) 1


  • 1 tbsp olive oil

  • 1 lemon zested

  • 15g mint leaves

  • 1 clove garlic finely chopped

  • 2 shallots finely chopped

  • 15g butter

  • 2 romano peppers

  • 50 pine kernels toasted

  • 200g feta drained, dried and crumbled


<ol> <li>Preheat the oven to 210C/190C fan.</li> <li>Cut the peppers in half lengthways, leave the stalks attached, remove seeds, then rinse and dry.</li> <li>Fry the shallots in butter and olive oil until soft. Add the garlic and cook for a couple of minutes. Set the pan aside to cool.</li> <li>Put the feta, mint and lemon zest into a food processor, whizz until smooth. Mix the cheese puree with the pine nuts and the shallots, it will probably be salty enough but taste for salt and pepper.</li> <li>Put the mixture into the halved peppers and place them on an oiled baking dish. Bake, covered with foil, for 30 minutes and then uncovered for 15 minutes.</li> </ol>

Additional Information

  • Starter

  • Low carb

  • cheese

  • pepper

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  • Womenandchickensfirst 03/02/13 20:21

    Absolutely delicious. Very easy and tasty. Didn't have a lemon, and added macadamia nuts instead of pine kernels, but it was lovely.