Spicy-cheesy-beany stuffed peppers

Name: Spicy-cheesy-beany stuffed peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 large red Romano peppers; 6 tbsp extra virgin olive oil; ¼ tsp fine sea salt; 1 onion, roughly chopped; 100 g Ottolenghi Calabrian Chilli & Tomato Pesto, plus 1 tbsp; 400 g cannellini beans, plus 4 tbsp of the brine; 2 tbsp nonpareille capers, roughly chopped; 15 g pack oregano, leaves roughly chopped; 50 g baby spinach; 400 g pack Galbani Cucina Italian Mozzarella, ½ cut into small cubes, ½ coarsley grated; 30 g panko breadcrumbs; 50 g Ottolenghi Smoked Paprika Almonds, roughly chopped

These peppers by Verena Lochmuller, development chef at Ottolenghi, are comforting yet vibrant, rich but not heavy, and best enjoyed warm. There’s just enough smoke and spice – thanks to the Ottolenghi Calabrian Chilli Pesto and Smoked Paprika Almonds – to perk everything up. Follow Verena Lochmuller on Instagram.

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Serves4 4-6 as part of a spread
CourseBrunch
Prepare20 mins
Cook25 mins
Total time45 mins

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4 large red Romano peppers
6 tbsp extra virgin olive oil
¼ tsp fine sea salt
1 onion, roughly chopped
100g Ottolenghi Calabrian Chilli & Tomato Pesto, plus 1 tbsp
400g cannellini beans, plus 4 tbsp of the brine
2 tbsp nonpareille capers, roughly chopped
15g pack oregano, leaves roughly chopped
50g baby spinach
½ x 400g pack Galbani Cucina Italian Mozzarella, ½ cut into small cubes, ½ coarsley grated
30g panko breadcrumbs
50g Ottolenghi Smoked Paprika Almonds, roughly chopped

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.

Typical values per (for 4) when made using specific products in recipe