Vegetables & sides / RICETTI
Maltese bread-and-anchovy stuffed peppers
Peppers stuffed with breadcrumbs, anchovies and olives.
◷ 80 min / 4 servings
Method
- Cut tops off peppers and remove seeds.
- Mix crumbs with chopped anchovies, olives, garlic and parsley, 2 tbsp oil and 3 tbsp measured water.
- Fill peppers and stand in a dish with tomatoes and remaining water. Drizzle remaining oil.
- Cover and bake 35 minutes at 190°C, or 170°C fan. Uncover another 15–20 minutes until peppers are tender.
✳ From the kitchen
A traditional meatless filling, distinct from minced-meat and rice versions.
Tradition reference
Little Rock · Traditional Maltese recipes and stuffed green peppers ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.