A picture of Baked stuffed Romano peppers.

Baked stuffed Romano peppers

Polyxeni_R @cook_24665434

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

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

Baked stuffed Romano peppers

Polyxeni_R @cook_24665434

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

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

Saved

Ingredients

35 mins

2 servings

2Romano peppers,halved and deseesed(use normal peppers if needed
2 TBSolive oil, plus one tsp
2 tbsppine nuts
2 tbspgrated parmesan(or vegetarian alternative)
1red or green chili, deseesed and chopped
2 tspcapers
good hand full of parsley, finely chopped
200 gyoung spinach leaves

Saved

Steps

35 mins

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.
4

Enjoy

Saved

Cooksnaps

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Polyxeni_R @cook_24665434

on January 26, 2021 17:23

London

Cooking may be my passion however I always forget to upload photos of my cooking.😂😂🤣🤣🤣

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