Florentine Stuffed Baby Peppers

Florentine Stuffed Baby Peppers

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.



3 tablespoons of extra virgin olive oil divided
6 garlic cloves minced
1 medium of onion finely chopped
1 teaspoon of dried basil
3 (5-ounce) of containers baby spinach
1/2 teaspoon of salt divided
1/4 teaspoon of pepper divided
1 cup of fresh breadcrumbs
1 cup of shredded Asiago cheese
1/4 cup of grated Pecorino Romano cheese
1 pound of mixed sweet mini peppers halved lengthwise and seeded


  1. Preheat the oven to 400°F.
  2. Heat 2 tablespoons of the oil in a Circulon Innovatum Nonstick Skillet over medium. Add the garlic, onion and dried basil; cook, stirring occasionally, until softened, about 7-8 minutes. Add the spinach and cook until wilted and very tender, 7-8 minutes. Remove from the heat a and stir in the breadcrumbs, Asiago cheese, Romano cheese, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
  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 Circulon 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.