Stuffed Romano Peppers

These stuffed pepper recipes are the perfect healthy option for meal times – without compromising on flavour.


Roasted Stuffed Romano Peppers


  • 6 large red Romano peppers, halved lengthways and deseeded
  • Low calorie cooking spray
  • 6 spring onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 300g button mushrooms, finely chopped
  • 200g cherry tomatoes, quartered
  • A small handful of fresh flat-leaf parsley, finely chopped
  • 100g passata with onions and garlic
  • 120g Cheddar cheese, grated
  • A mixed green leaf and tomato salad dressed with lemon juice, to serve


  1. Preheat your oven to 180°C/160°C Fan/Gas 4.
  2. Lay the peppers cut-side up in 2 baking dishes and bake for 8 minutes, or until softened but not coloured.
  3. Meanwhile, place a skillet sprayed with low calorie cooking spray over a medium heat.
  4. Stir-fry the spring onions, garlic and mushrooms for 4 – 5 minutes.
  5. Add the cherry tomatoes, parsley and passata and cook for a further 3 – 4 minutes.
  6. Fill the peppers with the tomato mixture and sprinkle over the cheese.
  7. Cook in the oven for 15 minutes, or until golden and bubbling.
  8. Serve immediately with salad on the side.

Add 1 tsp of dried red chilli flakes with the spring onions and 1 tbsp capers with the passata, and use 120g grated parmesan-style cheese in place of the Cheddar.

Syns per serving: Green: FREE, Original: FREE, Extra Easy: FREE