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Baked stuffed Romano peppers

Vegetarian baked stuffed Romano peppers

Baked stuffed Romano peppers

Name: Baked stuffed Romano peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Romano peppers halved and deseeded (use normal peppers if unavailable); 2 tbsp olive oil plus 1 tsp; 1 slice wholegrain bread; 2 tbsp pine nuts; 2 tbsp grated parmesan (or vegetarian alternative); 1 red or green chilli deseeded and chopped; 2 tsp capers; good handful parsley roughly chopped; 200g young spinach leaves

Mary Cadogan

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Serves 2

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.23 ratingsRate

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Serve these vegetarian stuffed peppers as a light meat-free supper with crusty bread, or as a side with grilled chicken or fish

Healthy

Vegetarian

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Rustic bread

A star rating of 4.4 out of 5.44 ratings

Ingredients

Nutrition

Units:

MetricUS

2 Romano peppers

halved and deseeded (use normal peppers if unavailable)
2 tbsp olive oil

plus 1 tsp
1 slice wholegrain bread
2 tbsp pine nuts
2 tbsp grated parmesan

(or vegetarian alternative)
1 red or green chilli

deseeded and chopped
2 tsp capers
good handful parsley

roughly chopped
200g young spinach

leaves

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Nutrition: per serving

kcal241
fat21g
saturates3g
carbs9g
sugars8g
fibre4g
protein6g
salt0.6g

low

Method

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.
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.
step 3

Divide the spinach between the peppers, then top with the crumbs. Return to the oven for 15 mins.

Recipe from Good Food magazine, February 2009

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A star rating of 4.5 out of 5.23 ratings

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