Baked stuffed Romano peppers

Baked stuffed Romano peppers

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(16 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

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

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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.

Recipe from Good Food magazine, February 2009

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Comments

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lizleicester's picture
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Used a fiendishly hot homegrown chilli which was a mistake because it obliterated all the other flavours.

spinky's picture
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This is an amazing recipe. Amazingly simple, and amazingly tasty! We make these often, and have also seerved them at a dinner party where they went down very well with carnivores and herbivores alike. Great recipe.

lemonychoc's picture
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Loved this had them with salad, very tasty and easy. have a done a few times now.

prshah's picture
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This was excellent! Made it as a starter to a veggie lasagna & it was delicious! Would recommend not cooking the peppers twice as they lose to much of their shape. But otherwise a perfect dish.. Will definitely make again! Thanks for the recipe!

rhudson's picture
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Delicious - I substituted pine nuts with macademia nuts, which worked wonderfully and gave added crunch. I also added extra cheese and chilli. Only comment I would make is that the peppers don't really need to be pre-roasted....you really can just make em' up and shove them in the oven and this also helps the peppers keep a little bit of shape. Lovely recipe.

kiisudankan's picture
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Delicious! I added chopped pieces of fried streaky bacon and some garlic paste to the pine nuts, Parmesan, chilli, capers, parsley mix.

littlemissmaccas's picture
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Nom!

khush1's picture
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Really tasty, we loved them!

welshbird's picture

Love these, so tasty

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

bethocallaghan's picture
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Served with a Taboulleh - very nice

Frantic Flapjack's picture
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Tasted great and looked lovely. Served with roast chicken and chips.

philinbrighton's picture
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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)

lb02252's picture
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Very tasty, worked well

sirscoffedthelot's picture

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

dawncramb's picture

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

michelle17's picture
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I found this recipe really easy. I served them with steak and everybody thought they were delicious.

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