1kg of yellow courgette.

Recipe 1: Grilled Romano Peppers with Feta

Utensils:

Grill or grill pan
Mixing bowl

Ingredients:

4 Romano peppers, halved and deseeded
100g feta cheese, crumbled
2 tbsp olive oil
1 tbsp fresh parsley, chopped

Instructions:

Preheat the grill.
Brush the Romano peppers with olive oil and grill for 4-5 minutes on each side until charred.
Arrange the grilled peppers on a platter and sprinkle with crumbled feta and parsley.
Serve warm as a side dish.

Recipe 2: Stuffed Romano Peppers with Couscous

Utensils:

Baking tray
Saucepan

Ingredients:

4 Romano peppers, halved and deseeded
1 cup cooked couscous
1 onion, diced
1 courgette, diced
2 tbsp olive oil

Instructions:

Preheat the oven to 180°C (350°F).
Sauté the onion and courgette in olive oil until soft. Stir into the cooked couscous.
Stuff the Romano peppers with the couscous mixture and place on a baking tray.
Bake for 15-20 minutes until the peppers are tender.