Serve this as a light veggie supper with crusty bread, or as a side dish for grilled chicken or fish. Romano peppers are particularly sweet, but regular peppers will work just as well.
Takes 30 minutes • Serves 4
– 2 Romano peppers, halved and seeded.
– 2 tbsp olive oil, plus 1 tsp for roasting.
– 1 slice wholegrain bread.
– 2 tbsp pine nuts.
– 2 tbsp grated Parmesan.
– 1 red or green chilli, seeded and chopped.
– 2 tsp capers.
– a good handful of fresh parsley, roughly chopped.
– 200g/8oz baby leaf spinach.
Step 1:Preheat the oven to 190°C/170°C fan/gas 5. Put the peppers on a large baking tray, then drizzle with the teaspoon of oil and season. Bake for 20 minutes.
Step 2:Meanwhile, toast the bread, then blitz into rough crumbs in a food processor. Mix with the pine nuts, Parmesan, chilli, capers, parsley and remaining oil. Boil the kettle. Put the spinach in a colander, then pour over the boiling water to wilt the leaves. Press out as much liquid as possible.
Step 3:Divide the spinach among the peppers, then top with the crumbs. Return to the oven for 15 minutes, then serve.