6
FOOD
Mediterranean
stuffed peppers
We usually stuff pepper with meat or rice or something
just as filling. In this recipe, Michael Diacono
makes a lighter version of stuffed peppers using truly
Mediterranean produce – tomatoes, olives, capers and
anchovies. These are best enjoyed with a great big chunk
of Maltese bread.
• 3 bell peppers
• 3 plum tomatoes
• 3 tbsp kalamata olives
• 3 tsp capers
• 6 anchovy fillets
• Handful basil
• 1 clove garlic
• Handful parsley, chopped
• Salt and pepper
INGREDIENTS
METHOD
1. Cut the peppers in half and remove the seeds.
2. Place in a baking dish.
3. Slice the tomatoes into wedges and place in
the peppers.
4. Add the olives and the capers and one
anchovy fillet per pepper half.
5. Add the basil parsley and sprinkle the finely
chopped garlic over the top.
6. Season with salt and pepper and olive oil.
7. Add a little bit of water to the bottom of the
dish.
8. Bake in the oven at 190°C for 45 mins.
9. Serve the roasted peppers with mozzarella di
buffola. Season with salt and pepper, some
more parsley, and some Maltese bread.
10.
maltatoday | SUNDAY • 26 FEBRUARY 2023
