Baked stuffed Romano peppers

Baked stuffed Romano peppers

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(21 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 2
Serve this as a light veggie supper with crusty bread, or as a side with grilled chicken or fish

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal241
  • fat21g
  • saturates3g
  • carbs9g
  • sugars8g
  • fibre4g
  • protein6g
  • salt0.6g
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Ingredients

  • 2 Romano peppers, halved and deseeded (use normal peppers if unavailable)
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 tbsp olive oil, plus 1 tsp
    olive oil

    Olive oil

    ol-iv oyl

    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

    Parmesan

    parm-ee-zan

    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
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • good handful parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 200g young spinach leaves
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

  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.

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Comments, questions and tips

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lizleicester
7th Jul, 2012
3.05
Used a fiendishly hot homegrown chilli which was a mistake because it obliterated all the other flavours.
spinky
10th Jun, 2012
5.05
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.
lemonychoc
14th May, 2012
5.05
Loved this had them with salad, very tasty and easy. have a done a few times now.
prshah
11th Feb, 2012
5.05
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!
rhudson
9th Mar, 2011
4.05
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.
sammendez1
24th Jan, 2011
5.05
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!
kiisudankan
24th Jul, 2010
5.05
Delicious! I added chopped pieces of fried streaky bacon and some garlic paste to the pine nuts, Parmesan, chilli, capers, parsley mix.
littlemissmaccas
9th May, 2010
5.05
Nom!
khush1
27th Aug, 2009
5.05
Really tasty, we loved them!
welshbird
3rd Jul, 2009
Love these, so tasty

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