Spicy-cheesy-beany stuffed peppers

Preheat the oven to 240ºC, gas mark 9. Halve the peppers lengthways through the stem, remove the seeds, then arrange in a single layer in a large roasting tin. Drizzle over 1 tbsp of the oil, sprinkle with the salt and some freshly ground black pepper, then roast for 8-10 minutes until starting to soften.

Meanwhile, pour 2 tbsp of the oil into a sauté pan and set over a medium heat. Fry the onion for 10 minutes, until golden. Add 100g pesto, the beans and brine, capers, half of the oregano and a pinch of salt. Cook for 1 minute until bubbling, then take off the heat and stir in the spinach until starting to wilt. Fold through the mozzarella cubes and spoon the mixture evenly over the pepper halves.

In a bowl, mix the grated mozzarella, remaining oregano, the panko, almonds and 1 tbsp of the oil and sprinkle over the peppers. Roast for 10 minutes until golden. In a bowl, mix the remaining oil and pesto, drizzle over the peppers and serve.