Stuffed Bullhorn Peppers
Sweet roasted bullhorn peppers stuffed with herby grains, chickpeas and corn, topped with golden melted cheese.
Ingredients
Red Bullhorn Peppers
- 5 red bullhorn peppers
- 1 tsp olive oil
- Salt to season
Filling
- 1 cup cooked brown rice and quinoa mix or use either one on its own
- 1 cup canned chickpeas rinsed and drained
- 1 Roma tomato diced
- 1 cup fresh corn kernels or use frozen or canned
- 1/4 red onion finely diced
- 1 spring onion finely chopped
- 1/4 cup parsley finely chopped
- 1 clove garlic crushed or grated
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil
Topping
- 1/3 cup grated cheese such as cheddar or mozzarella
- 1/4 cup grated parmesan
To serve
- 1 tbsp chopped chives or parsley
- Greek yoghurt optional
- Lemon wedges optional
Instructions
- Preheat the oven to 180°C.
- Place the whole bullhorn peppers on a lined baking tray. Drizzle with 1 tsp olive oil, season lightly with salt, and bake for 15–20 minutes until slightly softened.
- Remove from the oven and allow to cool slightly.
- While the peppers are cooling, make the filling. In a large bowl, combine the cooked rice and quinoa, chickpeas, diced tomato, corn, red onion, spring onion, parsley, garlic, black pepper, salt and 1 tbsp olive oil. Mix well.
- Cut a slit down the middle lengthways in each pepper and remove the seeds. You can use tongs for this.
- Spoon the filling evenly into each pepper.
- Top with the grated cheese and parmesan.
- Return to the oven and bake for a further 15 minutes, or until the cheese is melted and golden.
- Finish with chopped chives or parsley.
- Serve warm, with Greek yoghurt and a squeeze of lemon if desired.
