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


  • 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


  1. Preheat the oven to 400°F.
  2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Add the garlic, onion and dried basil
  3. 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.