Whole bullhorn capsicums baked and drizzled with a thyme, garlic and olive-oil marinade. A perfect entree or side dish.






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  • 4 red bullhorn peppers
  • 60 ml (¼ cup) extra-virgin olive oil
  • sea salt, to taste
  • 1 tbsp picked thyme leaves
  • 3 tbsp pickled garlic, thinly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 200ºC.
  2. Place the peppers on a baking tray and roast for 20 minutes or until completely black and soft, turning half - way through cooking. Remove from the oven and set aside to cool. Alternatively, cook the peppers over a hot charcoal barbeque.
  3. Once the peppers are cool enough to handle, remove the skins and seeds. Tear or slice the peppers into long ribbons and place in a bowl. Add the oil, salt and thyme and mix well.
  4. When ready to serve, place on a large plate and scatter with the pickled garlic.


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