Baked stuffed Romano peppers

Baked stuffed Romano peppers

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

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian, Super healthy

Method

  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.

PER SERVING

241 kcalories, protein 6g, carbohydrate 9g, fat 21 g, saturated fat 3g, fibre 4g, salt 0.6 g

Recipe from Good Food magazine, February 2009.

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Latest comments and suggestions

  • 08 January 2009

    Michelle rated and commented on this recipe

    5 stars

    I found this recipe really easy. I served them with steak and everybody thought they were delicious.

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  • 12 January 2009

    MrsC commented on this recipe

    Very easy and very tasty! served with pasta and was too much! quite filling

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  • 20 January 2009

    sirscoffedthelot commented on this recipe

    very tasty indeed! served them with a lemon poached chicken breast..yum!!

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  • 21 January 2009

    Leanne rated and commented on this recipe

    5 stars

    Very tasty, worked well

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  • 05 February 2009

    Philippa rated and commented on this recipe

    4 stars

    I think this needed a little something extra. I added some crushed garlic and LOTS of seasoning to the spinach (which i used frozen and was fine). I also added so me lemon juice and zest to the crumbs which spiced it up a bit. I was serving as a main so put it with some pitta bread (was really nice stuffed with some of the peppers) and yoghurt with lemon and parsley stir through it)

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  • 04 March 2009

    Frantic Flapjack rated and commented on this recipe

    4 stars

    Tasted great and looked lovely. Served with roast chicken and chips.

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  • 05 March 2009

    Beth rated and commented on this recipe

    5 stars

    Served with a Taboulleh - very nice

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  • 06 April 2009

    annemiek rated and commented on this recipe

    5 stars

    This was delicious. I served them as part of a buffet at a birthday party. Everyone loved them.

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  • 03 July 2009

    Sarahs Cafe commented on this recipe

    Love these, so tasty

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  • 27 August 2009

    Khush rated and commented on this recipe

    5 stars

    Really tasty, we loved them!

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian, Super healthy

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
  • 1 red or green chilli , deseeded and chopped
  • 2 tsp capers
  • good handful parsley , roughly chopped
  • 200g young spinach leaves
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PER SERVING

241 kcalories, protein 6g, carbohydrate 9g, fat 21 g, saturated fat 3g, fibre 4g, salt 0.6 g

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