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 in bowl

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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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annemiek
6th Apr, 2009
5.05
This was delicious. I served them as part of a buffet at a birthday party. Everyone loved them.
bethocallaghan
5th Mar, 2009
5.05
Served with a Taboulleh - very nice
Frantic Flapjack
4th Mar, 2009
4.05
Tasted great and looked lovely. Served with roast chicken and chips.
philinbrighton's picture
philinbrighton
5th Feb, 2009
4.05
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)
lb02252
21st Jan, 2009
5.05
Very tasty, worked well
sirscoffedthelot
20th Jan, 2009
very tasty indeed! served them with a lemon poached chicken breast..yum!!
dawncramb
12th Jan, 2009
Very easy and very tasty! served with pasta and was too much! quite filling
michelle17
8th Jan, 2009
5.05
I found this recipe really easy. I served them with steak and everybody thought they were delicious.

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