Stuffed Marinated Romano Pepper with Macadamia Cheese

| 12 January 2017
Today we would love to share with you a very special and loved recipe of ours. The variation of which has appeared on our menu a few times including a very special occasion gourmet Valentine’s dinner. The beauty of this recipe is that you can make it as casual as gourmet as you wish – just master the base (the stuffed Romano peppers) and change up the ingredients you serve it with. For an everyday meal we serve it with some kale chips and pomegranate, for a gourmet version, we add truffles, asparagus, and wild mushrooms. It is raw (can be served with some cooked components), gluten-free, soy-free, decadent, and rich in flavours.


(serves 2)


(to be prepared in advance)1 romano pepper

For the Marinade:

juice of 1 lemon

1 tbsp of maple syrup
1 tbsp of tamari
2 tbsp of olive oil
few leaves of fresh rosemary and thyme
1 tsp of smoked paprika (optional)
1 clove of freshly minced garlic.

Prepare the marinade in a bowl.To prepare romano pepper, cut lengthways, remove the seeds. Dip each side of the pepper into a marinade, cover all surfaces in the marinade using a spoon and leave to sit for 5 – 10 minutes. Then lay the peppers onto a silicon sheet and dehydrate for a few hours at 42oC or until the pepper is still juicy but soft. If you don’t have a dehydrator you can place the peppers on a tray in a fan assisted oven on lowest heat for 30 mins or an hour (depending on the oven) or until tender but still juicy and holding together.

For our favourite creamy Macadamia cheese check out this video.

Sprouted buckwheat (optional): to make activated sprouted buckwheat, soak 1 cup of buckwheat overnight, then drain the soak water and place on a dehydrator tray with a silicon sheet. Dehydrate for 6 – 8h at 42oC or in the fan assisted oven on the lowest heat until dry and crispy. You can also buy sprouted buckwheat in health food stores.


Cauliflower Rice:

1 small head or big of cauliflower 1 tsp garlic powder
1 tsp onion powder
1 Tbsp rice vinegar
few leaves of fresh rosemary
tsp of dried thyme
pinch of unprocessed sea salt.

Cut cauliflower into inch size chunks. Add to the food processor and process until you get rice size flakes (not too much, it will turn into a paste). Add rice vinegar, garlic and onion powders, salt and pulse gently. To make Macadamia cheese cauliflower rice mix in cauliflower rice with 1-2 tbsp of macadamia cheese (depending on how creamy/ light you want your filling to be). To assemble the dish, fill the half of the pepper with the macadamia cheese cauliflower rice mix. Serve it either whole, as it is, or cut it into sushi-like pieces or rings. Serve with fresh samphire, balsamic vinegar glaze, kale chips, pomegranate seeds and a generous sprinkle of activated buckwheat or other seed of your choice.

With Celebration & Appreciation,

Joel & Aiste xx