Florentine Stuffed Baby Peppers
By Marge Perry & David Bonom
It looks especially nice to leave the stems on when you halve the baby peppers. Other greens may be used in place of the spinach; just be sure to cook them until they are tender.
- Course: Appetizer
INGREDIENTS
- baby spinach
- Dried basil
- Extra Virgin Olive Oil
- fresh breadcrumbs
- garlic cloves
- grated Pecorino Romano cheese
- mixed sweet mini peppers
- onion
- pepper
- Salt
- shredded Asiago cheese
DIRECTIONS
- Preheat the oven to 400°F.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Add the garlic, onion and dried basil
- Toss the pepper halves with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the peppers, cut side up on a shallow baking sheet. Divide the spinach mixture among the pepper halves. Bake in the center of the oven until the peppers are tender and the cheese has melted, 14-15 minutes. Serve hot or room temperature.
