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 extra virgin olive oil, divided
- 6 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 teaspoon dried basil
- 3 5-ounce containers baby spinach
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1 cup fresh breadcrumbs
- 1 cup shredded Asiago cheese
- 1/4 cup grated Pecorino Romano cheese
- 1 pound mixed sweet mini peppers, halved lengthwise and seeded
- Preheat the oven to 400°F.
- Heat 2 tablespoons of the oil in a large Farberware 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.
- 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 Farberware 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.