Baked stuffed Romano peppers

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• 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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• Miss G

  09 May 2010

  Miss G rated and commented on this recipe

  

  Nom!

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• kiisu

  24 July 2010

  kiisu rated and commented on this recipe

  

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

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• SamM1

  24 January 2011

  SamM1 rated and commented on this recipe

  

  These are really really tasty, and very quick too prepare. I had them with a GF cod recipe: http://www.bbcgoodfood.com/recipes/9277/cod-with-tomato-and-chorizo-sauce A must try!

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• Bex

  09 March 2011

  Bex rated and commented on this recipe

  

  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.

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• PS

  11 February 2012

  PS rated and commented on this recipe

  

  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!

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• Lemonychoc

  14 May 2012

  Lemonychoc rated and commented on this recipe

  

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

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• Spinky

  10 June 2012

  Spinky rated and commented on this recipe

  

  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.

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• lizleicester

  07 July 2012

  lizleicester rated and commented on this recipe

  

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

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http://www.bbcgoodfood.com/recipes/9022/

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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 (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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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 (or vegetarian alternative)
• 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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