Vegetarian stuffed and baked peppers

By December 5, 2013Recipes

Looking for a tasty vegetarian meal for supper? Try this! Roasted peppers are great as a main meal or as a side meal with fish or salad.

Ingredients:

  • 2 large red peppers, halved and de-seeded
  • 3 tablespoons olive oil
  • 1 slice of whole wheat bread (or rye bread)
  • 2 tablespoons of pine nuts
  • 2 tablespoons grated parmesan
  • 1 green chilli de-seeded and diced
  • 2 teaspoons of capers
  • 1 handful of chopped parsley
  • 1-2 handfuls of baby spinach

Directions:

  1. Drizzle red peppers with olive oil and a pinch of salt and pepper and roast for around 15-20 minutes at 200 degrees.
  2. While you wait for the peppers, lightly toast the bread and blitz into chunky crumbs in a food processor. In a bowl, mix the bread crumbs with the pine nuts, parmesan, chilli, capers, parsley and 2 tablespoons olive oil.
  3. Set aside the bowl while you blanch the spinach leaves in boiling water for a few seconds.
  4. Squeeze as much of the liquid out the spinach as you can, and divide it between the peppers. Top with the bread crumb mixture and bake again for 15 minutes.
Read  Traditional spinach and cabbage dish umfino