Feta-Stuffed Romano peppers
- 3 whole Romano Peppers
- 1/2 pounds, 78 ounces, weight Feta Cheese
- 1/2 bulbs Onion, finely chopped
- 2 whole Mushrooms, Finely Chopped
- 1 pinch Salt
- 1 pinch Pepper
- 2 Tablespoons Mediterranean Spice Mix ( I Use One Intended For Olives In Oil)
- 1 dash Oil
- Preheat your oven to 180 degrees C/325 degrees F.
- Cut the top off the peppers and take out all the seeds and ribs.
- Mix the feta, onion, mushrooms and spices together.
- Take a spoon and fill the Romano peppers with the feta mix; use a teaspoon, that makes it easier to get into more contorted peppers.
- Do not be afraid to really squish the mixture in until the pepper is ready to burst.
- Slightly oil a roasting tin or casserole dish to prevent sticking.
- Place the peppers in the tin and surround with any leftover filling.
- Place in the oven for roughly 45 minutes (this depends on your oven, just check up on them after 30 minutes to see how they are doing.
- If they are starting to look soft and a bit withered, that s perfect!
- Serve with rice.
romano peppers, cheese, onion, mushrooms, salt, pepper, mediterranean spice mix, oil
Taken from tastykitchen.com/recipes/main-courses/feta-stuffed-romano-peppers/ (may not work)