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


  1. Preheat the oven to 210C/190C fan.
  2. Cut the peppers in half lengthways, leave the stalks attached, remove seeds, then rinse and dry.
  3. 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.
  4. 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.
  5. 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.

Additional Information

  • pepper

  • cheese

  • Starter

  • Low carb

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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.