Stuffed Red Peppers

Pulse the bread in a food processor to form medium-sized crumbs, then mix with 2-3 tablespoons of oil, salt and pepper. Set aside. Peel the garlic and crush finely in a mortar with 1 of teaspoon salt. Heat 4 tablespoons of oil in a pan and sauté the spinach. Add the garlic, stir and sauté again for 1-2 minutes. Remove the pan from the heat, stir in the almonds and Parmesan, then season with salt and pepper and stir vigorously. Lightly salt the insides of the peppers, then layer the spinach inside and place them in an oiled baking dish close together with their caps on. Cook the peppers in the preheated oven for 30 minutes, then turn on the broiler. Remove the baking dish briefly, remove the pepper lids, and cover the spinach with plenty of breadcrumbs. Slide under the broiler and cook until the crumbs are golden brown, about 2-3 minutes. Replace the lids on the stuffed peppers and serve hot.