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two stuffed romano pepper halves on a black plate with a black knif and fork resting on it

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.
Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine Fusion
Servings 6 people
Calories 222 kcal


  • 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
Keyword courgette, feta, mint, peppers, vegetarian
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