Stuffed Romano Peppers
Food Is My Best Friend
Hello, lovelies I am back with another yummy recipe for you today. I made this so many times during the year with my friends and I have to say it’s really delicious and quick and easy to make as well. I get the inspiration for this from my mum, as a kid, she made me so many different variations of this dish.
Her favourite was made with the meat, of course, served with very rich tomato sauce. As a vegan, I used mushrooms and chickpeas to twist this classic dish into a light and summery version, and I guess you can really experiment with different variations of this recipe whenever you want to change up your lunch or dinners.
Also, you will only need a few ingredients and your meal will be ready. It’s so easy it’s especially good if you are busy but hungry 🙂
This recipe is for one portion but you can always make it for more.
And also you can choose which dips or sauce you can serve it with. I chose avocado and coconut yogurt.
Also, It’s easy and quick to make it like Mediterranean Stuffed Tomato with Courgette Ratatouille
I will appreciate your feedback on this dish
Stuffed Romano Peppers
Ingredients:
1 romano pepper
1 small red onion
3 cloves of garlic
100g mixed mushroom
20g black olives (pitted)
1 tablespoon of ras el hanout
220g cooked quinoa
400g cooked chickpea
1/2 teaspoon smoked paprika powder
1/2 lime zest + juice
salt & pepper
oil for cooking
DIP:
1 small avocado (soft)
6 large teaspoons of coconut yogurt
Stuffed Romano Peppers
: Easy To Make
: Healthy and Light Food
: Good For All Seasons
: Gluten and Dairy Free
Ingredients
- 1 romano pepper
- 1 small red onion
- 3 cloves of garlic
- 100g mixed mushroom
- 20g black olives (pitted)
- 1 tablespoon of ras el hanout
- 220g cooked quinoa
- 400g cooked chickpea
- 1/2 teaspoon smoked paprika powder
- 1/2 lime zest + juice
- salt & pepper
- oil for cooking
- Dip:
- 1 small avocado
- 6 large teaspoons of coconut yogurt
Instructions
So, first, cut your Romano pepper in half and take out seeds before cleaning it well. Have a large frying pan ready with oil in it and add the chopped garlic and onion. Sear these for 5 min then add the mushrooms add some more oil if you need it and sear for another 6 min. Next add the chickpeas, quinoa, paprika powder, and ras el hanout with the lime, salt, and pepper.
When this mixture is ready, just spoon it into the pepper halves and place them on a baking tray. Cook them in the oven for 15 min 180C.
Dip
Smash the avocado, add the yogurt and blend it together in your food processor.
