Capsicum Sweet Romano

Approx 50 seeds

Capsicum annuum


Restricted Product - This product cannot ship to:
Western Australia
Sale price$5.80


Sweet Romano peppers are a much-loved romano pepper with long, tapered fruits, smooth skins, and sweet, tender flesh - and now you can grow your own with Mr Fothergill’s seeds. The peppers ripen from green to a rich red, making them a standout both in your garden and on your plate. These compact plants are easy to grow and produce plenty of fruit, perfect for gardeners of all levels.

Sweet Romano peppers are a joy to cook with. Long and pointed with thin skins, very sweet flesh, and the benefit of very few seeds, they’re perfect for roasting until the skin blackens and can be easily removed. Dress them with garlic and olive oil for a simple yet flavour-packed dish. Grill them for a smoky twist, or slice them fresh into salads. They’re ideal for Mediterranean dishes or preserving in olive oil.

Give them a sunny, sheltered spot, and they’ll reward you with a generous harvest.

Browse Mr Fothergill’s range of vegetable seeds and start growing fresh, flavour-packed produce at home! Or, take a look at our capsicum seeds, heirloom vegetable seeds, and spring vegetable seeds online for even more growing inspiration.

SKU: 4952
5011775049526

Recipe

Quinoa stuffed Capsicums

Ingredients

  • 4 large capsicums, halved lengthwise, seeded
  • 1 cup quinoa
  • 1 onion, finely chopped
  • 1 medium zucchini, trimmed, grated
  • 1 - 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1/3 cup sultanas
  • 2 tablespoons pine nuts, lightly toasted
  • 1/4 cup roughly chopped flat-leaf parsley
  • 2 vine ripened tomatoes, diced
  • 75g Greek feta, diced
  • ½ cup Kalamata olives, seeded
  • 1/4 cup semi dried tomatoes, roughly chopped

Instructions

  1. Preheat oven to 180°C or 160°C fan forced and line a large baking tray with non stick baking paper.
  2. Place the quinoa in a saucepan with 2 cups water, bring to the boil. Reduce heat and simmer for 12-15 minutes or until water is absorbed and grains are tender. Remove and allow to cool.
  3. Heat a large frying pan over medium heat, add oil. Cook the onion and zucchini, stirring, until softened. Stir in garlic and cumin, cook for 1 minute more. Remove and allow to cool.
  4. Place onion mixture, grains, sultanas, pine nuts, parsley, tomato, olives and feta in a large bowl. Season with salt and pepper. Stir to combine.
  5. Stuff the capsicums with the mixture and place on the prepared tray, cover with foil. Bake in preheated oven for 20 minutes. Remove foil, bake for a further 15-20 minutes, or until vegetables are tender and top is golden

Our Guarantee

Quality is paramount to our business, our seeds and bulbs undergo germination and growth tests before being offered for sale to ensure they comply with our strict quality standards. Through this knowledge we guarantee that all of our seeds and bulbs will grow, providing peace of mind that if they do not grow we will send you a replacement.

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