Red Pepper and Spinach Bake

Name: Red Pepper and Spinach Bake
Cuisine: United Kingdom
Ingredients: 75 g butter; 50 g flour; 568 ml milk; 200 g Parmesan, grated; 6 large red peppers, halved, deseeded and core removed; 2 tbsp olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 40 g pine nuts; 125 g panko breadcrumbs; pinch of freshly grated nutmeg; 900 g fresh spinach, washed and roughly chopped; 1 garlic clove, crushed

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

One for the vegetarians and a real crowd pleaser! It makes a really nice, light lunch on its own or with a salad, and is surprisingly good with a jacket potato. Pine nuts are expensive but they are worth it for the flavour.

Ingredients

6 large red peppers, halved, deseeded and core removed
2 tbsp olive oil
75 g

United Kingdom
Scottish
Lunch
Main course
Vegetarian
Scotland

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Place the red pepper halves in a shallow baking dish and drizzle with a tablespoon of the olive oil. Toss so they’re well coated, then put in the oven and