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.
Ingredients
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
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.
