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Stuffed romano peppers filled with beef, lamb, rice and flavored with baharat will surely make you a romano pepper fan. Inspired by an Ottolenghi stuffed peppers recipe by his mom, I promise you'll put this recipe on repeat in your menu plan.
You might also enjoy my recipe for baharat seasoning blend recipe.
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Growing up, I thought the only peppers that existed in the world were green bell peppers. Romanos? Padrons? Serranos? Anaheims? A romano pepper didn't exist in my food world.
Fast forward to my adult realization that peppers sometimes aren’t green and come in a myriad of shapes, sizes, colors, and flavors. Having moved up the pepper learning curve, I decided to prepare the Ottolenghi stuffed peppers from the cookbook Jerusalem by Ottolenghi and Tamimi. It was the first time I ever stuffed a pepper. This was back in 2013. Please don’t think less of me for it. At least I finally took the plunge. And what a lovely, fragrant, hearty, soul-satisfying plunge it was!
Why you'll love this recipe!
Well, because it tastes so dang good. That's the first reason. If you've never used baharat seasoning, make some or buy some. I promise you'll like it. The combination of warm, smoky and hot spices in this stuffed romano pepper recipe is intoxicating.
And a romano pepper is just lovely to eat with a thinner skin than a bell pepper. They make for a wonderful bite with the filling.
And the filling - ground lamb and beef and basmati rice combined with the baharat seasoning is so tasty and satisfying - you'll want to eat more than you probably should!
Ingredients and Substitutions
Many ingredients can be adjusted which makes this recipe as flexible as it is delicious!
- Ground meat: Use ground lamb or beef or a combination for the romano pepper stuffing. If you don't eat either meat, I wouldn't hesitate to try this with dark meat turkey.
- Romano peppers: If you can't find any, try anaheims or poblanos. I've also used a combination.
- Basmati rice: I always keep a supply of basmati rice in my grain drawer. Another alternative would be jasmine. Jasmine is slightly more floral but the grain shape and cooking time would be similar.
- Baharat: You can definitely buy a baharat spice blend or make your own using my recipe - you probably have all or most of the individual spices in your spice cabinet!
- Dill, mint, parsley: Fresh or dry will work - just remember that dried spices are more intense than fresh and adjust the amount accordingly. If you only have a couple of these herbs and not all three - that's ok!
- Cardamom: Cardamom adds another layer of flavor but if you don't have any, the baharat will be enough.
- Tomatoes: The last time I made this, I added some jalapeno in the base of the pan with the tomatoes - it was a fun addition. You can be creative - just be careful not to overcrowd the cooking pan.
- Stock: I always opt for stock instead of water, but in a pinch, use water!
How to make this recipe
Prepare the stuffing
1. Dry fry (quickly heat in a medium-hot sauté pan) the baharat and cardamom.
2. Add the chopped onion, mix with the spices and let cook for about 5 minutes.
3. Pour the rice in the pan and mix with the onion spice mixture and let it cook for another 3 - 5 minutes. Then set the mixture aside to cool.
4. Meanwhile, add the meat, herbs, salt and pepper to a large mixing bowl. Then add the cooled onion mixture and mix it all together with your hands.
Prepare the romano peppers
5. Starting at the stalk end of the pepper, cut a slit about ¾ of the way down the pepper to create a long opening. Gently remove the seeds from the inside.
6. Fill each pepper with approximately equal amounts of the stuffing. Hard to give an exact amount since peppers are not a standard size. Just stuff them as best you can and then add in more to each pepper to finish off the filling – ok if the stuffing bulges out a bit but don’t over pack the peppers. The rice will expand when it cooks.
Cook the stuffed peppers
7. Prepare the base of tomatoes and onions in the lidded fry pan where you'll place the peppers (see above picture). Sauté the remaining chopped onion in this pan until they soften – 5 minutes or so. (I added a jalapeno too which was nice but not necessary. I love to use up what I have on hand!)
8. Add the tomatoes to the pan as well. Season them lightly with salt and pepper.
9. Place the stuffed romano peppers on top of the onion tomato mixture. Add enough stock to come up about ⅛ of an inch on the peppers. Cover the pan with a tight-fitting lid and let it simmer for about a half hour. They should be done in 30 - 40 minutes. You'll see the filling swell and the rice should be tender. Periodically check the amount of liquid in the pan and ensure there is always a bit there. You want the peppers to steam in the pan.
Recipe Tips and FAQs
- You can break this recipe into stages. For example, prepare the stuffed peppers up to the cooking point, refrigerate and just cook them right before you serve.
- Or cook the peppers ahead and reheat. Our two-day-old leftovers maintained their flavor and shape.
- Alternatively, prepare the filling mixture ahead and clean and cut the peppers so you are ready to go at dinner time.
- Though not necessary, yogurt is a nice creamy finisher for these peppers. You could even make a yogurt sauce with lemon juice, herbs from the stuffing and maybe even some preserved lemon to serve on top or the side.
What are romano peppers?
The Romano peppers are part of the sweet pepper family that includes bell peppers of all colors. But Romanos are longer, thinner and, to me, have the flavor of hot peppers without the searing heat.
Where can I buy romano style peppers?
You should be able to find Romano peppers or a substitute for them in your local large chain grocer or small local grocers such as Middle Eastern, Indian, or Mexican stores.
What can I substitute for romano peppers?
Anaheims or Poblanos should be a perfect substitute for Romanos. But the red of the Romano is stunning if you find them. Or try a combination of Anaheim and Romano – combining the red and green is visually appealing and the flavors work very well together.
What is baharat spice mix?
Baharat (pronounced ba-har-ot) means “spices” in Arabic – and that’s exactly what it is: a versatile mix of warm spices used commonly in Arabic cuisine. My baharat seasoning blend includes nutmeg, allspice, cinnamon, cayenne, smoked paprika, coriander seeds, cumin seeds and black peppercorns. You can read more about this warm and fragrant Middle Eastern spice in this Tasting Jerusalem post.
You can make your own baharat or find it at a local Middle Eastern market or purchase it online from your favorite spice vendor. If you want to make this Romano peppers recipe and don’t have Baharat, just combine as many of the baharat spices as you have on hand and let your nose guide you. If you like the way it smells, it will taste great in the stuffing mixture.
What to serve with stuffed romano peppers
Cucumber Tomato Chopped Salad
Roasted Asparagus Salad with Preserved Lemon
Make-ahead Corn Salad
Persian Cucumber and Tomato Salad
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This post was first published in 2013, updated July 2019 and in January 2023.
Stuffed Romano Peppers
Beth Lee
Stuffed romano peppers filled with beef, lamb, rice and flavored with baharat will surely make you a romano pepper fan. Inspired by an Ottolenghi stuffed peppers recipe by his mom, I promise you'll put this recipe on repeat in your menu plan.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 1 hour hr
Course Main Course
Cuisine Middle Eastern
Servings 6
Calories 359 kcal
Ingredients
- 6 - 8 medium Romano peppers or other mild sweet peppers like Anaheim
- 10-20 cherry tomatoes about 1 cup
- 1 medium onion coarsely chopped
- 2 cups vegetable or chicken stock or a combination of both
- ½ teaspoon kosher salt
- ½ teaspoon pepper
Stuffing
- ¾ cup basmati rice
- 1 ½ tablespoons Baharat spice mix store bought or homemade
- ½ teaspoon ground cardamom
- 2 tablespoons olive oil
- 1 medium onion finely chopped (about 1 cup)
- 14 oz ground lamb or beef or a combination
- 2 ½ tablespoons chopped flat leaf parsley
- 2 tablespoons chopped dill
- 1 ½ tablespoons dried mint
- 1 ½ teaspoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
Instructions
Prepare the stuffing
Sauté the baharat and cardamom in the frying pan you plan to cook the stuffed peppers in. Heat your fry pan to medium to medium high and add the spices in and mix around for 15 – 30 seconds to release some of the flavor.
Add the olive oil and chopped onion, turn the heat down to medium and sauté the onion until it's becoming translucent and soft, about 5 minutes.
Add the rice to the onion spice mixture and continue to cook for about 3 minutes or so. Set the mixture aside to cool.
While the onion mixture is cooling, add the meat, herbs, salt and pepper to a large mixing bowl. When the onion mixture is cool, add it to the meat mixture in the large bowl. Use your hands to mix it all together.
Prepare the peppers
Starting at the stalk end of the pepper, cut a slit about ¾ of the way down the pepper to create a long opening. Gently remove the seeds from the inside.
Fill each pepper with approximately equal amounts of the stuffing. Hard to give an exact amount since peppers are not a standard size. Just stuff them as best you can and then add in more to each pepper to finish off the filling – ok if the stuffing bulges out a bit but don’t over pack or rip the peppers. The rice will expand a bit when it cooks.
Cook the stuffed peppers
Place the remaining chopped onion in the large fry pan where the peppers will go and sauté them until they soften a bit – 5 minutes or so. (this pictures shows a sliced jalapeno as well - not necessary but it was a fun addition!)
Add the tomatoes to the pan as well and the additional salt and pepper. The onions and tomatoes form the base that the peppers will cook on.
Place the peppers on top and add enough stock to come up about ⅛ of an inch on the peppers. Cover the pan with a tight-fitting lid and let it simmer for about 30 - 40 minutes. Periodically check the amount of liquid in the pan and ensure there is always a bit there. You want the peppers to steam inside the pan.
You’ll know the peppers are done by the color of the filling, the size of the rice and the shade of the peppers. Or cut one open and check if you feel unsure. These peppers are excellent leftover the next day. And go well with a dollop of yogurt on top or the side as well.
Notes
- You can break this recipe into stages. For example, prepare the stuffed peppers up to the cooking point, refrigerate and just cook them right before you serve.
- Or cook the peppers ahead and reheat. Our two-day-old leftovers maintained their flavor and shape.
- Alternatively, prepare the filling mixture ahead and clean and cut the peppers so you are ready to go at dinner time.
- Though not necessary, yogurt is a nice creamy finisher for these peppers. You could even make a yogurt sauce with lemon juice, herbs from the stuffing and maybe even some preserved lemon to serve on top or the side.
- If you don’t have fresh dill, dry will work.
- If you don’t have dried mint, omit it or try a touch of fresh.
- Can’t find Romano peppers? Substitute Anaheims, poblanos or any elongated sweet, mild pepper or mix them -- makes for a beautiful presentation.
Nutrition
Calories: 359kcalCarbohydrates: 33gProtein: 14gFat: 19gSaturated Fat: 7gCholesterol: 48mgSodium: 1010mgPotassium: 195mgFiber: 5gSugar: 7gVitamin A: 498IUVitamin C: 22mgCalcium: 40mgIron: 2mg
Keyword Ottolenghi, Romano peppers, Stuffed peppers
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