Spinach Stuffed Romano Peppers
Diary of a Sauce Pot
Diary of a Sauce Pot
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  • 1 slice brown bread
  • 2 tbsp pine nuts
  • 1 red chilli
  • 2 tbsp grated
  • 100 g spinach
  • salt and pepper
  • olive oil
  • 2. Half the peppers and spread out on a baking tray. Drizzle with oil and season with salt and pepper. Bake for 20 mins
  • 3. Use a food processor to make breadcrumbs from your slice of toast.
  • 4. Add the parsley, pine nuts, cheese, and chilli and blitz together thoroughly.



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