Baked Stuffed Romano Peppers

Serve this as a light veggie supper with crusty bread, or as a side with grilled chicken or fish

• Cooking Time Prep 15 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  241

• Protein

  6g

• Carbs

  9g

• Fat

  21g

• Saturates

  3g

• Fibre

  4g

• Sugar

  8g

• Salt

  0.6g

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

Directions

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

Categories: Courses, Vegetarian