- 2 Romano peppers, halved and deseeded (use normal peppers if unavailable)
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 tbsp olive oil, plus 1 tsp
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 slice wholegrain bread
- 2 tbsp pine nuts
- 2 tbsp grated Parmesan (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 red or green chilli, deseeded and chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2 tsp capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- good handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 200g young spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
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.