Anna Sultana's Bzar Ahdar Mimli II - Stuffed Green Peppers, Maltese Style

Okay.. you know what's coming.

Ma's recipe for Stuffed Green Peppers with meat is great. But of course Ma had more than one way to stuff bell peppers.

And a good thing, too.

Some people object to eating meat.

Especially as a stuffing in a vegetable.

No problem.

Ma had a recipe for Bżar Aħdar Mimli that is meatless.

The peppers in this recipe are fried on their sides, after they have been stuffed.

And, yes, you can use the red, yellow and green bell peppers that are sold together and called traffic light peppers.

                        Bżar Aħdar Mimli

Serves 4

In a large deep skillet pour

2 Tablespoons olive oil 

Heat oil over medium heat.

Add

2 onions, diced

2 cloves garlic, minced

Fry until the onion is golden.

Add

2 large tomatoes, peeled, seeded and chopped

1 Tablespoon capers

8 olives, pitted and chopped

2 Tablespoons parsley, chopped 

100 grams anchovies, chopped

1/2 teaspoon pepper

Fry a few minutes.

Stir in

1 Cup bread crumbs

Fry a few more minutes.

Cut off the tops of

4 large green peppers

Set aside the pepper tops.

Fill the peppers with the stuffing mixture.

In a large deep skillet pour

2 Tablespoons olive oil 

Heat oil over medium heat.

Add

the stuffed green peppers

Lightly fry the green peppers on all sides.

Lower the flame to a simmer.

Cook the peppers until they are heated through.

The cooked stuffed peppers can also be served cold.

If you're looking for more of a challenge, 

try Carmela Soprano's Neopolitan Style Stuffed Peppers.