Baked Stuffed Romano Peppers

• Romano peppers↗2

  cut in half and deseeded (if needed use regular bell peppers)

• olive oil↗2 tbsp

  plus 1 tsp

• whole grain bread1 piece
• pine nuts↗2 tbsp
• grated parmesan2 tbsp

  (or vegetarian alternative)

• red or green chili pepper1

  seedless, sliced

• capers↗2 tsp
• parsley↗гарна жменя

  roughly chopped

• young spinach↗200 g

  leaves

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C convection, gas 5). Place the peppers in a baking dish, drizzle with 1 tsp oil and season lightly with pepper. Bake for 20 minutes.

2. 2

   Meanwhile, toast the bread until golden, then pulse it into coarse crumbs in a food processor. Combine the crumbs with pine nuts, grated parmesan, chili, capers, parsley and the remaining oil. Bring water to a boil. Place the spinach in a colander and pour boiling water over it until the leaves soften. Squeeze out as much liquid as possible.

3. 3

   Divide the spinach among the peppers, then sprinkle them with the crumbs. Return to the oven for another 15 minutes.