Red Bull’s Horn Peppers, stuffed
This is a fantastic dish I’m proposing today, easy to make and very tasty, plus, which is a bonus, it is baked and has very little fat.
These wonderful vegetables, aside from being very tasty, cleanse the body, are diuretic, and have antioxidant properties, thanks to the high vitamin C content. They also contain few calories and provide energy.

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Difficulty: Medium
Cost: Very economical
Rest time: 20 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

495.08 Kcal

calories per serving

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Energy 495.08 (Kcal)
Carbohydrates 54.39 (g) of which sugars 10.34 (g)
Proteins 28.95 (g)
Fat 17.61 (g) of which saturated 4.06 (g)of which unsaturated 5.22 (g)
Fibers 7.29 (g)
Sodium 410.66 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

4 peppers (Bull's Horn)
2 Onions
14 oz Potatoes
7 oz ground meat (lean)
3.5 oz scamorza cheese
3 tbsp Breadcrumbs (seasoned)
1 egg
4.2 oz Stale bread

Red Bull’s Horn Peppers

Tools

Here’s what we need to make the

Baking tray rectangular
Pan
10 Toothpicks

Preparation of stuffed Red Bull’s Horn Peppers

Start by soaking the stale bread cut into pieces in water.
Chop 1 onion into small pieces, and
Put it in a pan with a drizzle of extra virgin olive oil, and let it brown for a few minutes.
Once the onion is browned, add the lean ground meat and 1 bay leaf, and cook while stirring until the ground meat changes color.
Make sure to leave it rare.
Season with salt and pepper and let it cool down, meanwhile…
Squeeze the soaked bread well and add it to the pan.
Cut the provola cheese into cubes, and…
add it to the mixture along with the egg.
Knead everything together.
Preheat the oven to 356°F, and proceed with the recipe.
Now it’s the turn of the 2 peppers we have.
Cut off the top, and hollow out both the pepper and the cap.
Stuff them carefully, ensuring that the filling reaches the tip.
Secure the cap with several toothpicks, which you’ll remove before serving.
Now chop the other onion into coarse pieces,
Peel the potatoes and cut them into chunks.
Do the same with the other 2 peppers.
In a spacious rectangular baking tray, place a sheet of parchment paper, a drizzle of extra virgin olive oil, and place the 2 stuffed peppers, the chopped onion, the other peppers, and the potato chunks.
Salt everything, and add a bit more oil, especially on the potatoes so they will be golden.
Bake in a preheated oven at 356°F for the first 15 minutes, then turn the peppers and complete the cooking.
It will take a total of 40 minutes, but this depends on the oven. To judge, remove everything from the oven once the potatoes are cooked.
Let cool, and only then you can cut them.
Plate and serve at room temperature.
Here are the ready stuffed Red Horn Peppers