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, sugar 8g, salt 0.6 g

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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, sugar 8g, salt 0.6 g

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