BAKED STUFFED ROMANO PEPPERS

Baked stuffed Romano peppers image

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

Provided by Mary Cadogan

Categories Dinner, Main course, Side dish, Vegetable

Time 50m

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 241 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium