Baked and stuffed Romano peppers


Baked and stuffed Romano peppers

Baked and stuffed Romano peppers
Baked and stuffed Romano peppers

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.

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