Stuffed Bullhorn Peppers

Cook time 45 minutes
Servings 4


4 long bullhorn pepper, mixed colours
200g ricotta
½ a large ball of smoked scamorza, grated
½ cup small black olives, roughly chopped
¼ cup walnuts, roughly chopped
50g salami, finely chopped
3 tbs. olive oil

Stuffed Bullhorn Peppers


Pre-heat the oven to 190C.

Split the pepper lengthwise and remove the seeds and membrane.

In a bowl mix the cheeses, olives, walnuts and salami. Season to taste.

Drizzle ½ of the oil in the pepper cavities and stuff with the cheese mixture. Arrange on a baking tray and bake into the oven for 30 minutes at 190C.

Drizzle with a little extra olive oil just before serving.