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Baked stuffed Romano peppers

Ingredients

  1. Step 1 2 Romano peppers , halved and deseeded (use normal peppers if unavailable)
  2. Step 2 2 tbsp olive oil , plus 1 tsp
  3. Step 3 1 slice wholegrain bread
  4. Step 4 2 tbsp pine nuts
  5. Step 5 2 tbsp grated parmesan (or vegetarian alternative)
  6. Step 6 1 red or green chilli , deseeded and chopped
  7. Step 7 2 tsp capers
  8. Step 8 good handful parsley , roughly chopped
  9. Step 9 200g young spinach leaves
Baked stuffed Romano peppers
Calories: 241 Carbohydrate: 9 g Protein: 6 g Fat: 21 g
Cook time: 50 minutes Prep time: 15 minutes Total time: 65 minutes Servings: 2

TAGS

Dinner Main course Side Dish Vegetable Italian Josh Eagleton 2 serving 30-60 minute 400 kcal or less Bread caper caper Chilli Chilly Easy Healthy Main Mary Cadogan Mediterranean Parmesan Parsley pepper pepper Pine nut Pine nut Roasted pepper Romano spinach Stuffed red pepper Vegetarian

Directions

  1. Step 1 Heat oven to 190C/fan 170C/gas 5. Put peppers in a roasting tin, then drizzle with a tsp of oil and a little pepper. Bake for 20 mins.
  2. Step 2 Meanwhile, toast the bread, then blitz into rough crumbs in the 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.
  3. Step 3 Divide the spinach between the peppers, then top with the crumbs. Return to the oven for 15 mins.