Roasted, stuffed peppers are fantastic as a healthy, mid-week meal.
There are many ways to stuff a pepper, but this lightly-spiced, pork mince and wild rice stuffed, roasted romano peppers recipe is definitely one of the best!
I love romano peppers, they’re sweet, juicy and perfect for roasting, which really brings out their sweetness. They’re also great stuffed, although they can be a little more fiddly to stuff than your common-or-garden bell peppers.
This recipe features a chopped tomato base, wild rice and pork mince for texture and a meaty flavour, and includes a little cayenne pepper to provide a gentle, background heat.
I only use half a teaspoon of cayenne, but you may wish to add more if you like it hot, or substitute more paprika if you don’t want any heat at all.
I opted for wild rice as the husks give a little more bite to the dish – especially the nice crusty bit on top of the filling after roasting!
The dish is flavoured with oregano, paprika and ground coriander, which adds a lovely, if subtle, background depth.
The peppers are best brushed with olive oil and part-roasted before being filled.
You could even give them the blowtorch treatment if you like them nice and blackened.
Whenever I cook with tinned tomatoes, I always add a tablespoon or two of tomato puree and a teaspoon or so of fresh lemon juice.
The tomato puree adds a little more punch to the tinned tomatoes, and the acidity of the lemon juice helps to bring the flavour out even more.
Finally, once the dish is ready, garnish the pork mince and wild rice stuffed, roasted romano peppers with a little fresh coriander.
You could serve this dish with rice, couscous, or possibly with Mediterranean-style roasted potatoes, but as it’s still January and we’re still sticking to our low-carb lifestyle (for now at least!), I just served it with a fresh rocket and cherry tomato salad, drizzled with my finest, homemade olive oil and balsamic vinaigrette.
Shared with: #recipeoftheweek