These Sicilian stuffed bull’s horn peppers are one of those recipes born out of the desire to waste nothing and end up being irresistible. Few ingredients, all simple yet flavorful, that together tell the story of a kitchen filled with aromas, an oven on, and good things prepared without haste. The stale bread becomes the star, the olives and capers add character, the pepper wraps it all up, and during cooking, magic happens. A simple, vegetarian dish, but with a strong taste that speaks of home and the South.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 bull's horn peppers
- 5.3 oz Stale bread
- 2.8 oz Gaeta black olives
- 2.1 oz Parmigiano Reggiano DOP
- 1 tablespoon capers (desalted)
- A few leaves basil
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Baking tray
- 1 Bowl
- 1 Kitchen knife
Steps
First, break the stale bread quite coarsely with your hands and place it all in a bowl.
Add the capers and the pitted and chopped olives, the grated Parmigiano, a few torn basil leaves, and generously oil, enough to season everything well.
Mix and adjust the seasoning, adding a bit of salt only if necessary.
Let the filling rest.
Meanwhile, preheat the oven to 356°F in static mode.
While the oven is heating up, wash the peppers well, cut off the top (the cap, also known as the hat), remove the seeds, and stuff each pepper with the seasoned bread.Once all 4 of our bull’s horn peppers are stuffed, oil a baking tray and arrange the peppers inside, closing them with their caps.
Drizzle the surface with a little oil and bake for about 40 minutes, turning them gently halfway through.
Remove the bull’s horn peppers from the oven, let them cool slightly before serving.
To make your Bull’s Horn Peppers even more flavorful, you can add chopped anchovies to the filling.
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