Baked stuffed Romano peppers

Recipe uploaded by

Mary Cadogan

7 ratings

Recipe by Mary Cadogan

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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

Latest comments and suggestions

• Michelle

  08 January 2009

  Michelle rated and commented on this recipe

  

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

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• MrsC

  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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• sirscoffedthelot

  20 January 2009

  sirscoffedthelot commented on this recipe

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

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• Leanne

  21 January 2009

  Leanne rated and commented on this recipe

  

  Very tasty, worked well

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• Philippa

  05 February 2009

  Philippa rated and commented on this recipe

  

  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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• Frantic Flapjack

  04 March 2009

  Frantic Flapjack rated and commented on this recipe

  

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

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• Beth

  05 March 2009

  Beth rated and commented on this recipe

  

  Served with a Taboulleh - very nice

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• annemiek

  06 April 2009

  annemiek rated and commented on this recipe

  

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

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• Sarahs Cafe

  03 July 2009

  Sarahs Cafe commented on this recipe

  Love these, so tasty

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• Khush

  27 August 2009

  Khush rated and commented on this recipe

  

  Really tasty, we loved them!

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 35 mins

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

PER SERVING

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

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