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.
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.
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.
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.
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
Roasted Asparagus Salad with Preserved Lemon
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
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
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Laura
Wow! What a spectacular meal! I've stuffed bell peppers but not these romano peppers. And the stuffing sounds incredible.
wilhelmina
This is such a great meal! So hearty and satisfying!
Beth Lee
So glad you enjoyed it! And yes it is comforting and hearty, for sure.
Ashley
We love stuffed peppers and were looking for an alternative to our usual recipe. These are so good! I love that they use romano peppers. Will be making again!
Beth Lee
Yay! So glad to hear you found them to be a great alternative to the usual stuffed bell peppers!
Couscous & Consciousness
This looks gorgeous, Beth. I can;t wait to try this one when summer rolls around and peppers are plentiful. I often see peppers over the summer that look like these ones - can't be sure that they are actually romano peppers, but they are long and thin like these and tend towards sweet rather than hot. I like your way of preparing the dish in stages to save time when it comes to cook time - I've found that I can do a lot of Ottolenghi dishes in this way, and it often makes a slightly more complicated dish a lot more do-able. Good tip on the rice too - I would easily expect it to cook through in one hour.
Beth Lee
I can't actually say that the peppers I bought were romanos either - but they certainly served the exact same purpose and carried the same characteristics!
Yes, the key to the Ottolenghi dishes is breaking down the tasks. You can't get that kind of flavor without a bit of effort but with a little planning, it's doable even during the week.
I love that we can all share these tips, like Michelle's rice tip or how to break dishes down into smaller tasks, within this group. I think it's one of the most valuable parts of building this community. Collectively, we're that neighbor-next-door who loves to cook for each other, even if thousands of miles apart! Hope all is well Down Under!!
Hannah
Beautiful, Beth! I haven't had romano peppers before and now I'll keep my eyes open. I"m not a big fan of green peppers and these sound so good. The filling looks just delicious, too - what a marvelous dish to welcome autumn! Sadly, with our move this month, I haven't had a chance to cook with the baharat spice mix yet...I mixed some up and will definitely be making something soon. Hopefully I can find some romanos and make this dish!
Beth Lee
And if not romanos, perhaps another variety of a similar vein - just ask if they are sweet or spicy, I bet you can find something similar.
Let me know when you get a chance to "do the Baharat". I will add you into the round-up whenever you do. Hope you are getting settled!
Deb
My mom stuffed green peppers, but I never cared for their strong taste once they had cooked. I was also thrilled to learn that all peppers don't have the same flavor! I finally bought Jerusalem and can't wait to try a few recipes. Ruth's Stuffed Peppers would be a great place to begin!
Beth Lee
Oh Deb, I am so excited that you bought Jerusalem. Please do come and chat with us and share your experiences with our Tasting Jerusalem group either on Twitter/Instagram under the #TastingJrslm or on our Facebook or Google + page under Tasting Jerusalem. For September we are cooking recipes using pomegranate molasses. I am writing up the details right now.
I loved these peppers and feel excited that I would do it again. I agree with you about "my mom's stuffed peppers". That's why I had never made them.