Ruth's stuffed Romano peppers from Jerusalem (page 165) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kohlrabi salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EvyTheworldismyoyster on January 15, 2023

    For me, the steaming technique did not work: the whole was way too wet, and it all fell apart when trying to serve. Made the Baharat mix myself and loved it, but would double the use in the rice mix for more flavour next time, it was a little bland. Would also prefer making it in the oven, and us a different cutting on the pepper so it doesn't fall apart : cut off the 'head', make a slic at the lower end (for air) and fill it like a tube. But will make it again!

  • luluf on October 28, 2021

    We loved this too. My husband certainly wasn’t expecting to. I didn’t have dried mint but used a mint chutney spice mix which I think made the mince delicious. I made half the recipe with quorn mince and my vegetarian son was not convinced that he wasn’t eating meat, but he thoroughly enjoyed the peppers

  • Rachaelsb on September 21, 2021

    Yum!!!! Flavors were delicious. Never used Romano peppers - lucky for me they were in season. Wasn’t sure about steaming technique but it worked! Just be patient.

  • DePollepel on August 25, 2021

    nice, also possible to make ahead

  • Lsblackburn1 on July 30, 2020

    I’ve had my eye on this recipe for ages now and finally it’s that time of year when my supermarket has these peppers. I was unsure about the whole steaming technique, but I used my 5qt brasier and it actually worked! Very delicious - my son commented, “this was better than I was expecting.” Highest compliment!

  • Delys77 on March 10, 2020

    I couldn't find the right peppers so I did stuff a standard bell which likely impacted the dish for sure. I will just speak to the stuffing, for us it was a bit on the bland side. I am thinking perhaps the peppers would lift it I'm sure.

  • DeborahBluhm on July 13, 2014

    We had this at the finish of Yom Kippur to break the fast. It was stunning! Will definately make again.

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