Stuffed peppers with breadcrumbs and anchovies! A different kind of stuffed pepper.
Total time
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
- 4 green peppers tops taken off (left aside) and seeds removed (or you can cut them horizontally and remove the seeds)
- 2 95 gram jars of anchovies chopped (about 115 grams drained anchovies)
- 1 cup of breadcrumbs
- 1 bunch of large parsley chopped (you can also use mint instead)
- A handful of capers
- 12 pitted kalamata olives chopped
- 1 onion finely diced
- 2 garlic cloves finely diced
- 2 tablespoons tomato paste
- 2 tomatoes chopped
- Olive oil
- Salt and pepper
- Fry the onion and garlic in a frying pan with 1 tablespoon of oil for five minutes.
- Fry the tomato paste for a minute and then add in the tomatoes.
- Turn the heat off and mix in all the other ingredients.
- Add two tablespoons of oil and mix further.
- Season the mixture with salt and pepper. You should hardly need to use any salt as the anchovies are already salty.
- Fill each pepper with the stuffing.
- Fry each pepper until they are lightly browned and then simmer in a frying pan with the lids on.
- If using the whole pepper (not cutting them horizontally) make sure to also fry the tops slightly. Add the tops on when you go to simmer the peppers.
- Simmer the peppers for about an hour until the peppers are tender.
- If you prefer to bake the peppers firstly then lightly sprinkle inside and outside.
- Place the unfilled peppers in a preheated oven at 180oC for about 15 minutes.
- Fill the peppers with the mixture and bake in the oven for about 45 minutes.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/stuffed-peppers-with-breadcrumbs-and-anchovies-a-different-kind-of-stuffed-pepper/
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