Stuffed Corno di Toro Giallo Peppers

These stuffed peppers pair beautifully with a simple salad or steamed kale. Can be made ahead of time and reheated, making them perfect for a meal prep option. For a vegan version, simply omit the cheese or use a plant-based alternative.

4 Corno di Toro Giallo peppers
1 tbsp olive oil
1 small onion, finely chopped (Walla Walla works beautifully)
2 cloves garlic, minced
1 cup cooked rice (white, brown, or a mix)
1 can (400g) mixed beans, drained and rinsed
1 tsp smoked paprika (optional)
1 tsp fresh sage or 2 tsp fresh basil, finely chopped
Salt and freshly ground black pepper, to taste
50g grated cheese (optional, e.g., cheddar, mozzarella, or Parmesan)
2 tbsp tomato passata or crushed tomatoes (optional, for extra juiciness)
Preheat the oven to 190°C. Cut the tops off the peppers and remove seeds and membranes. If needed, trim the base slightly so they stand upright in the baking dish. Lightly drizzle with a little olive oil and set aside.

Heat olive oil in a pan over medium heat. Add the onion and cook for 4–5 minutes until soft. Add garlic and cook 1 more minute until fragrant. Remove from heat and stir in the cooked rice, beans, herbs, smoked paprika, salt, and pepper. Add cheese and tomato passata if using. Mix well. Spoon the filling into each pepper, pressing lightly to pack. Place the stuffed peppers upright in a baking dish. If you have any leftover filling, scatter it around the peppers.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the peppers are tender and slightly blistered at the edges. Serve hot, drizzled with a little extra olive oil or a sprinkle of fresh herbs.