Photo: Mockup Graphics
Baked stuffed Romano peppers
9 ingredients
15 min + 35 min
Serves 2
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Serve this as a light veggie supper with crusty bread, or as a side with grilled chicken or fish
Estimated Nutrition (whole recipe, rough)
891
Calories
28g
Protein
42g
Fat
103g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes