Feta-Stuffed Romano peppers

Preheat your oven to 180°C/325°F.

Cut the top off the peppers and take out all the seeds and ribs. Mix the feta, onion, mushrooms and spices together. Take a spoon and fill the Romano peppers with the feta mix; use a teaspoon, that makes it easier to get into more contorted peppers. Do not be afraid to really squish the mixture in until the pepper is ready to burst.

Slightly oil a roasting tin or casserole dish to prevent sticking. Place the peppers in the tin and surround with any leftover filling. Place in the oven for roughly 45 minutes (this depends on your oven, just check up on them after 30 minutes to see how they are doing. If they are starting to look soft and a bit withered, that´s perfect!

Serve with rice.