Baked stuffed Romano peppers

Baked stuffed Romano peppers

  • Rating: 5 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal241
fat21g
saturates3g
carbs9g
sugars8g
fibre4g
protein6g
low insalt0.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Divide the spinach between the peppers, then top with the crumbs. Return to the oven for 15 mins.

Goes well with

Recipe from Good Food magazine, February 2009

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    Overall rating

    Rating: 5 out of 5.20 ratings

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