Stuffed bullhorn peppers

Recipe: Jane Strode.

Photography William Meppem. Styling Vivien Walsh.

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Serving size: Serves 4
Cuisine type: Mediterranean, Modern Australian
Cooking time: Less than 30 minutes
Course: Side dish
Favourite flavours: Easy recipes, Seafood
Convenience recipes: four or less

Australian House & Garden recipe for stuffed bullhorn peppers.

INGREDIENTS

8 small green bullhorn peppers
1 x 400g tin tuna, drained
¼ cup (75g) mayonnaise
Finely grated zest of 1 lemon
2 tbsp drained capers, coarsely chopped
10 anchovies, chopped
½ cup chopped flat-leaf parsley leaves
2 tbsp vegetable oil
Crusty bread, to serve
Lemon wedges, to serve

METHOD

1 Cut a slit down side of each pepper. Using a small spoon, carefully remove seeds and pith from inside pepper. Place remaining ingredients except oil in a bowl, mix well, then spoon into cavity. Secure with toothpicks.

2 Heat oil over high heat in a large frypan and fry peppers on each side until golden, about 4mins per side. Serve with bread and lemon.

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