Your browser version is outdated. We recommend that you update your browser to the latest version.

Seaside Garden with Raised Lawns, Hampton, Victoria

Beaumaris Garden.

A gabion wall provides a backdrop to a vibrant, colourful plant scheme.



Stuffed ‘Bullshorn’
Peppers with Capsicum and Tomato Sauce

This is a vegetarian recipe but with a few tweaks can also
be a tasty vegan dish.


My crop of mixed peppers is flourishing in one of my wine
barrel gardens. The first to be ready to eat are some long yellow ‘Bullshorn’
peppers which were selected by the Italians especially for frying. However I decided
to stuff mine and bake in a sauce, so this is a recipe that I created. From my garden I also had some silver beet ready to pick and some early tomatoes that had just turned red so I wanted to incorporate these into my recipe as well.

As a substitute for the Bullshorn peppers you can also use
red or yellow bell peppers.


Food processor

Shallow frying pan

Earthen ware baking dish or ceramic casserole



6 or 8 yellow Bullshorn peppers of a good size

For the sauce:

One large roasted and peeled red capsicum or you can use
preserved roasted peppers from a jar -very handy to have in the fridge. If using these add a teaspoon of raw sugar to the sauce as the peppers can be a bit tart if preserved in vinegar.

400 grams of tomatoes skinned and chopped or one tin of diced tomatoes

Two cloves of garlic smashed and chopped

One small finely diced red onion

One small red hot chilli pepper deseeded and sliced

Salt and pepper to season

Tablespoon olive oil

One tin of red kidney beans (or borlotti beans)


For the stuffing:

Three or four good handfuls of washed and torn silver beet

One red onion finely chopped

Two cloves of garlic smashed and sliced

One small handful of pine nuts

Two small fillets of anchovies chopped- these add a little
salt and a savoury buzz to the sauce*

One good handful of breadcrumbs

Grated or parmesan or other hard Italian cheese for more

Tablespoon olive oil

Salt and pepper to taste



Drain and wash the beans and spread evenly across the base of the casserole

Remove stalk and end from peppers and remove the inner pith
and seeds leaving the pepper as a hollow tube.

For the stuffing:

Fry onion, garlic and
chopped chilli in olive oil the pan and add a handful of pine nuts and stir through
until onion is slightly translucent and pine nuts are just turning golden.

Add chopped anchovies and stir to dissolve

Add silver beet and cook until well wilted

Add bread crumbs and stir though

Grate in cheese and stir through to melt.

Check for seasoning and add pepper if required,

Remove from heat and sit until warm

Stuff the peppers with the mixture then lay out in the casserole
over the beans

For the sauce:

Whizz the capsicums, tomatoes and garlic in the blender

Fry off the onions and garlic with a little olive oil in the
pan, add the tomatoes and capsicum mixture and simmer for 10 mins. Taste for seasoning/sweetness.
Add salt and pepper to taste and a little sugar if tart.

Include the chilli for more zing.

Pour the hot mixture over the stuffed peppers and beans,
grate hard Italian cheese over the top and cover with foil and bake in a high oven-200C- for 45 minutes or until peppers are soft and sauce is bubbling.

Remove the foil and bake for a further 10 to 15 minutes to brown off the cheese - you can add more cheese at this point if you like.

Serve with a green salad and some fresh bread with a drizzle
of olive oil over the top.

Serves 3 to 4 as a light supper or lunch

*To make this into a vegan dish do not use cheese and
anchovies but add some cumin powder to the stuffing and fresh chopped oregano and parsley to the sauce. Top with more breadcrumbs drizzled with olive oil to brown.