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