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Romano peppers stuffed with spiced beef, pork and apricots

Romano peppers are more mild and sweeter than bell peppers, they balance perfectly with the spicy meat


  • 4 Romano peppers
  • 200g minced beef
  • 200g minced pork
  • 100g butternut squash, grated
  • ½ tsp each ground coriander, clove, cinnamon and cumin
  • 10 dried apricots, roughly chopped
  • 1 onion, diced
  • 1 large garlic clove, crushed
  • 2 tbsp tomato paste
  • 1 tsp fresh grated ginger
  • 250ml hot chicken stock
  • Oil for frying


  1. Heat a glug of oil in a saucepan and brown the pork and beef mince. Remove and set aside.
  2. Gently fry the onion and garlic until soft, then add the spices and fresh ginger.
  3. Place the mince mixture back into the pan, adding the tomato paste, squash, apricots and stock. 
  4. Season well and simmer gently for around 15-20 minutes, or until most of the liquid has been absorbed.
  5. Cut the peppers in half, then fill them with the spiced meat mixture and roast in a hot oven at 200˚C for 15-20 minutes.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now