The Corno di Toro peppers, with their elongated shape and sweet, delicate taste, are perfect for stuffing and baking. This recipe is ideal for those who love simple yet flavorful dishes, to be enjoyed hot or warm.
The filling is made with genuine ingredients like ham, provolone, and basil, which add a fresh and aromatic note. Baking enhances the natural sweetness of the peppers and makes the filling irresistibly creamy. Perfect as a side dish or light main course, stuffed Corno di Toro peppers are a great idea for a summer lunch or dinner.
And now let’s see how to prepare them step by step!
Also read:
- Cost: Economical
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 5 Corno di Toro peppers
- 1 tomato
- 2 tablespoons Parmigiano Reggiano DOP
- 2 slices cooked ham
- 1 slice provolone (1/2 inch)
- to taste breadcrumbs
- to taste extra virgin olive oil
- 3 leaves basil
- 1 clove garlic
- to taste salt
- to taste pepper
Preparation
Wash the peppers well under running water and dry them. Place them on a cutting board and, with a sharp knife, make an incision on the top part, trying to create a sort of boat without completely removing the cap. Remove the seeds and inner filaments, then set aside.
💡 Tip: Leave the top attached to the peppers to keep the filling moister during cooking.
Cut into small pieces the top part of the pepper you removed.
Do the same with the tomato, ham, and provolone.
Add the torn basil, chopped garlic, salt, and pepper.
Combine with breadcrumbs and a drizzle of extra virgin olive oil.
Mix everything well and add a bit of water: the mixture should be soft but compact.
💡 Tip: If the filling is too dry, add a spoonful of oil or some water. If it’s too soft, correct with more breadcrumbs.
Line a baking tray with parchment paper and arrange the peppers.
Add a pinch of salt inside each pepper.
Fill the peppers with the mixture, pressing it gently with your hands to distribute it evenly.
Sprinkle with breadcrumbs and add a drizzle of oil on top.
Bake in a preheated oven at 350°F (fan) for 25-30 minutes, until the peppers are tender and the filling is golden brown on the surface.
Remove from oven and let cool slightly before serving.
Advice
Customize the filling: You can enrich the filling with different ingredients, such as tuna, anchovies, and capers for a Mediterranean version, or with ricotta and spinach for a vegetarian version.
How to store them: Stuffed peppers can be stored in the refrigerator for 2-3 days in an airtight container. You can also freeze them and reheat them in the oven before serving.
Can I cook them in a pan? Yes, you can cook them in a pan with the lid on low heat for about 30 minutes, adding a drizzle of water to prevent them from drying out too much.
FAQ – Stuffed Corno di Toro Peppers
Can I use other types of peppers?
Yes, you can use square or friggitelli peppers, but the cooking time may vary slightly.
Can they be prepared in advance?
Of course! You can prepare them even the day before and store them in the fridge. Heat them in the oven or microwave before serving.
Can I make them dairy-free?
Absolutely! Replace the provolone with a plant-based version or omit it entirely.
With this recipe, stuffed Corno di Toro peppers will become a must-have in your summer cooking! Try them and let me know in the comments if you’ve added any special ingredients.
