Stuffed Corno di Toro or "Bull's Horn" Peppers

Stuffed Corno di Toro or "Bull's Horn" Peppers

As the evenings grow cooler, what better way to warm up than with a dish that’s both comforting and easy to prepare? We have a simple recipe using our Veg of the Week, Corno di Toro or Bull's Horn peppers, to bring out the best of our autumn's produce but also aligns with the theme of 2024 Organic Week, “Where Nature Thrives”. It’s a simple way to honour the earth’s natural rhythms and the diligent work of organic farmers.

Join us in this celebration of organic living from 1- 7 May 2024. Subscribe to our weekly Huckleberry Organic Fruit & Veg box and be a part of the movement where nature truly thrives. 🌱



  • 4 organic Corno di Toro or Bull's Horn peppers, halved and seeded
  • 1 cup cooked quinoa
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped basil
  • 1/4 cup crumbled feta cheese
  • Salt and pepper to taste
  • Olive oil


Preheat your oven to 190°C.

In a bowl, mix the cooked quinoa, diced tomatoes, chopped basil, and feta cheese. Season with salt and pepper.

Arrange the pepper halves on a baking sheet and drizzle with olive oil.

Spoon the quinoa mixture into each pepper half.

Bake for 25-30 minutes, or until the peppers are tender and the tops are slightly golden.

Serve warm and enjoy the rich, sweet flavours of autumn.


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