Stuffed roasted horn peppers

Stuffed roasted horn peppers


  • 6 large red or Green horn peppers
  • 5 cups short grain rice
  • 1 cup tomato puree
  • 1 cup water
  • 1 onion
  • ½ a cup of olive oil
  • 2 tablespoons chopped dill
  • 2 tablespoons of fine breadcrumbs
  • 2 tablespoons Maille wholegrain mustard


  1. In a frying pan add 3 tablespoons of olive oil and the onions, cook on medium heat for about 2 minutes.
  2. Add the rice, dill, tomato puree and mustard and stir to combine, remove from the heat and allow to cool.
  3. Wash the pepper and place on a flat surface, carefully cut the tops evenly, just enough to allow the rice to sit evenly inside, keep the tops as they will serve as lids in the end.
  4. Fill the peppers evenly with the rice mixture, place in a baking dish, cover with the lids and drizzle with the remaining olive oil.
  5. You can season the outside of the peppers with salt and pepper, sprinkle the breadcrumbs on top, cover with aluminium foil and bake in a preheated oven at 180 degrees Celsius for about an hour and a half


For extra roasted pepper remove the foil and roast for a further 10 minutes on 200 degrees celsius