Green Bullhorn Peppers - 450g
Green Bullhorn Peppers - 450g
Why you’ll love it
- Sweet, mild flavour and thin skin that blisters beautifully in a hot pan or on the grill.
- Long, bullhorn shape is perfect for quick stir-fries or stuffing and roasting.
- Great texture — tender yet juicy — ideal with soy, garlic, or a light vinegar dressing.
- Versatile across cuisines: weeknight stir-fry, oven-roast, noodle toppers, or charred salads.
How to enjoy
Wok-fried garlic soy peppers
Slice lengthwise and stir-fry over high heat for 2-4 minutes with peeled garlic and a splash of light soy sauce. Finish with a few drops of fragrant sesame oil.
Pork-and-rice stuffed bullhorn peppers
Mix lean pork mince with cooked northeast rice, garlic, and a little oyster sauce. Stuff, roast until tender, and drizzle pan juices over to serve.
Charred pepper salad with rice vinegar Light & fresh
Blister strips in a dry pan, then toss warm with white rice vinegar, a tiny drizzle of sesame oil, and sea salt. Serve as a bright side.
Skillet peppers with Angus beef strips & onions
Sear Angus beef strips until browned, add sliced peppers and yellow onions. Toss until crisp‑tender for a savoury, weeknight skillet.
Prep Tips
- For stuffing, slit lengthwise and remove seeds and ribs to make space for filling.
- For stir‑fries, cut into long strips; cook hot and fast so they blister but stay juicy.
- To peel easily after roasting, place hot peppers in a covered bowl for a few minutes to steam, then slip off the skin.
- A pinch of salt early helps draw out sweetness; add sauces near the end to keep them crisp.
Pairs well
- Haitian Premium Light Soy Sauce 500ml
- Lee Kum Kee Pure Sesame Oil 207ml
- Ever Green Classic Tofu, 500g
- Ever Green Fresh Egg Noodles 500g
- Chois Shimeji Mushrooms - 150g
- Angus Prime Beef Strip 500g
More in this category
Explore more peppers and chilies for every recipe.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
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Green Bullhorn Peppers - 450g
Green Bullhorn Peppers - 450g
Why you’ll love it
- Sweet, mild flavour and thin skin that blisters beautifully in a hot pan or on the grill.
- Long, bullhorn shape is perfect for quick stir-fries or stuffing and roasting.
- Great texture — tender yet juicy — ideal with soy, garlic, or a light vinegar dressing.
- Versatile across cuisines: weeknight stir-fry, oven-roast, noodle toppers, or charred salads.
How to enjoy
Wok-fried garlic soy peppers
Slice lengthwise and stir-fry over high heat for 2-4 minutes with peeled garlic and a splash of light soy sauce. Finish with a few drops of fragrant sesame oil.
Pork-and-rice stuffed bullhorn peppers
Mix lean pork mince with cooked northeast rice, garlic, and a little oyster sauce. Stuff, roast until tender, and drizzle pan juices over to serve.
Charred pepper salad with rice vinegar Light & fresh
Blister strips in a dry pan, then toss warm with white rice vinegar, a tiny drizzle of sesame oil, and sea salt. Serve as a bright side.
Skillet peppers with Angus beef strips & onions
Sear Angus beef strips until browned, add sliced peppers and yellow onions. Toss until crisp‑tender for a savoury, weeknight skillet.
Prep Tips
- For stuffing, slit lengthwise and remove seeds and ribs to make space for filling.
- For stir‑fries, cut into long strips; cook hot and fast so they blister but stay juicy.
- To peel easily after roasting, place hot peppers in a covered bowl for a few minutes to steam, then slip off the skin.
- A pinch of salt early helps draw out sweetness; add sauces near the end to keep them crisp.
Pairs well
- Haitian Premium Light Soy Sauce 500ml
- Lee Kum Kee Pure Sesame Oil 207ml
- Ever Green Classic Tofu, 500g
- Ever Green Fresh Egg Noodles 500g
- Chois Shimeji Mushrooms - 150g
- Angus Prime Beef Strip 500g
More in this category
Explore more peppers and chilies for every recipe.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Green Bullhorn Peppers - 450g
Why you’ll love it
- Sweet, mild flavour and thin skin that blisters beautifully in a hot pan or on the grill.
- Long, bullhorn shape is perfect for quick stir-fries or stuffing and roasting.
- Great texture — tender yet juicy — ideal with soy, garlic, or a light vinegar dressing.
- Versatile across cuisines: weeknight stir-fry, oven-roast, noodle toppers, or charred salads.
How to enjoy
Wok-fried garlic soy peppers
Slice lengthwise and stir-fry over high heat for 2-4 minutes with peeled garlic and a splash of light soy sauce. Finish with a few drops of fragrant sesame oil.
Pork-and-rice stuffed bullhorn peppers
Mix lean pork mince with cooked northeast rice, garlic, and a little oyster sauce. Stuff, roast until tender, and drizzle pan juices over to serve.
Charred pepper salad with rice vinegar Light & fresh
Blister strips in a dry pan, then toss warm with white rice vinegar, a tiny drizzle of sesame oil, and sea salt. Serve as a bright side.
Skillet peppers with Angus beef strips & onions
Sear Angus beef strips until browned, add sliced peppers and yellow onions. Toss until crisp‑tender for a savoury, weeknight skillet.
Prep Tips
- For stuffing, slit lengthwise and remove seeds and ribs to make space for filling.
- For stir‑fries, cut into long strips; cook hot and fast so they blister but stay juicy.
- To peel easily after roasting, place hot peppers in a covered bowl for a few minutes to steam, then slip off the skin.
- A pinch of salt early helps draw out sweetness; add sauces near the end to keep them crisp.
Pairs well
- Haitian Premium Light Soy Sauce 500ml
- Lee Kum Kee Pure Sesame Oil 207ml
- Ever Green Classic Tofu, 500g
- Ever Green Fresh Egg Noodles 500g
- Chois Shimeji Mushrooms - 150g
- Angus Prime Beef Strip 500g
More in this category
Explore more peppers and chilies for every recipe.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |