Red Romano peppers are elongated pods, averaging 20 to 25 centimeters in length and have a conical shape tapering to a point on the non-stem end. The peppers may also have several creases and folds, giving the pod a twisted, somewhat curled appearance. The skin is glossy, smooth, and taut, ripening from green to red when mature. Underneath the semi-thin skin, the flesh is thick, pale red, and crisp, encasing a central cavity filled with many small, flat and round, cream-colored seeds. Red Romano chile peppers are aromatic with a sweet, fruity, and full-bodied flavor

Red Romano chile peppers are best suited for both raw and cooked applications such as roasting, grilling, sautéing, and frying. The peppers can be sliced and tossed into green salads, chopped into salsas, diced for bruschetta, sliced for sandwiches, or blended into sauces. The peppers are also popularly roasted and served as a stand-alone side dish or are tossed into soups, stews, chilis, pasta, ratatouille, and casseroles. In addition to roasting, Red Romano chile peppers are known across the Mediterranean for stuffing and are packed with meats, cheeses, and fillings for a light, but filling meal. They can also be fried and served as a crisp side dish to cooked meats, sautéed with other varieties to create a pepper salad, or cooked into omelets. Red Romano chile peppers pair well with pine nuts, rice, couscous, chickpeas, red onion, celery, radishes, cucumber, cheeses such as ricotta, feta, and mascarpone, balsamic vinegar, tomatoes, arugula, and avocado. The fresh peppers will keep up to one week when stored whole and unwashed in a plastic bag in the refrigerator.

Approx 35-40 seeds.