Stuffed romano peppers with courgette, mint and feta
These stuffed peppers have come a long way from the stuffed peppers I grew up with in the 80’s! Sweet romano peppers stuffed with potato and courgette, cool mint and sharp feta cheese create a flavour and texture sensation. This dish is perfect for a starter or light lunch when you feel like bold summer flavours.
- 6 romano peppers (long sweet peppers)
- 1 courgette, grated
- 4 medium potatoes
- 150 g feta cheese, crumbled
- 20 g mint, finely chopped
- 3 spring onions, finely sliced
Preheat the oven to 180 degrees Celcius.
Boil a saucepan of water and place the potatoes in to cook for 8 minutes.
Meanwhile, prepare your other ingredients and slice the peppers longitudinally, leaving the stem intact on one side. Place them on a baking tray
Drain and cool the potatoes and coursely grate them. Add them to the courgette, mint, feta and spring onion and mix with a little salt and pepper.
Spoon the potato and courgette mixture into the peppers and bake in the oven for 20 minutes.
Calories: 222kcalCarbohydrates: 35gProtein: 8gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 297mgPotassium: 985mgFiber: 6gSugar: 8gVitamin A: 4101IUVitamin C: 188mgCalcium: 166mgIron: 2mg