Anna Sultana’s Manicotti with Vegetable Cheese Filling and the Harvest Moon

Well, here we are… October.

There’s a nip in the air, and bright colours on the trees.

And, if you live in Canada, next week is Thanksgiving.

I know, after a certain age, it doesn’t feel like a whole year has passed since we celebrated last Thanksgiving.

Or a whole year passing for any holiday, for that matter.

Be that as it may, a year has passed, and it’s time to prepare another big family dinner.

One of the tricks Ma used to make the main dish go further when the family gathered was to serve a pasta course first.

Ma always had homemade stuffed shells in the freezer to add a bit of heft to her regular meals.

If it was a holiday meal, she would also make a pan of lasagna or manicotti.

Ma believed that if we filled up on something like manicotti, there’d be more turkey left over for another dinner or, at the very least, for sandwiches.

Hints:

New at stuffing tubes?  

It’s easier to cram a bit in from each end.

You can either use a spoon, or place the filling in a plastic bag.  

Using scissors, cut a corner from the bottom of the bag. 

Fill by squeezing the filling mixture into both ends of each tube.

You can also prepare stuffed manicotti in advance and freeze.

If you're in a cooking frenzy, make extra for another dinner.

For frozen stuffed manicotti, an hour in a 350º oven usually did the trick.

                        Manicotti with Vegetable Cheese Filling

Have on hand 

3 Cups tomato sauce

In a large pot place

4 quarts water

Over high heat bring the water to a boil.

Add 

salt to taste

Add

225 grams manicotti tubes (14 tubes)

Cook, stirring occasionally, until the pasta is al dente.

Drain the tubes and rinse with cold water.

For Filling

Finely chop

1 red pepper

1 yellow pepper

5 green onions

Place in a large skillet 

1 Tablespoon olive oil

Heat over medium heat.

Add the chopped peppers and onions and continue to cook over medium heat 

for 5 minutes, until the vegetables are tender.

Cool for 5 minutes.

While the vegetables are cooking, place in a large bowl 

2 Cups ricotta

1 Cup mozzarella, chopped or shredded

1/2 Cup grated Parmesan cheese

2 large eggs

Combine.

Stir in the fried peppers and onions. 

Place a thin layer of tomato sauce in the bottom of a 13 x 9 x 2 inch baking pan.

Carefully stuff the manicotti tubes and place them in the baking pan.

Preheat oven 350º F

Spoon the remaining sauce over the tubes.

Sprinkle with

4 ounces mozzarella, shredded 

1/2 Cup grated Romano or Parmesan cheese (optional)

Cover and bake 45 to 50 minutes, until the manicotti is heated through.

Serve hot with available (optional)

grated Romano or Parmesan cheese  

hot tomato sauce 

Ma’s Green Bean Salad is a good side dish with the manicotti.

It’s also a good idea to serve some crusty bread on the side to sop up the sauce...

…and to stretch out that first course.

Enjoyed making manicotti? Try these recipes:

Anna Sultana’s Manicotti with Sausage Filling

Anna Sultana’s Manicotti with Cheese Filling

Carmela Soprano's Manicotti with Ricotta Filling / Filling for Large Shells

About the sky this week, thanks to the folks at The Farmers' Almanac…

October 5 - At 2:40 p.m. EDT, the Moon officially turns full. And because this full Moon is the one that occurs nearest to the autumnal equinox (which was September 22) it is christened the Harvest Moon.

Usually the title of Harvest Moon goes to the September full Moon. But from 1970 to 2050 the Harvest Moon falls in October no fewer than 18 times. And 2017 is one of those years.

While the average occurrence of an October Harvest Moon is once about every three years, sometimes as much as eight years can pass between such cases (examples: 1990 to 1998; 2028 to 2036). On alternate years, the October Moon is traditionally known as the full Hunter’s Moon.

October 7 & 8 - The annual Draconid meteor shower, also sometimes called the Giacobinids, will peak. Usually a moderate meteor shower originating near the constellation Draco, the Draconid meteors are created by dust left behind by the periodic comet Giacobini—Zinner. This shower is best viewed in the evening hours. Watch for the Draconid meteors first thing at nightfall – or before the bright Moon rises.

Anna Sultana’s Appetizers: Cheese Balls, Cheese Crescents and Stuffed Mushrooms

Happy New Year!!

I know, we just finished saying ‘Merry Christmas’ and ‘Happy Hanukkah’, which is still going on until the evening of January 1, and now another celebration is bearing down on us.

Friends… gotta love ‘em.

They just want to drop in to wish you all the best in the new year.

There are even traditions about New Year visitors:

The first person to enter your home after midnight foretells the kind of luck you’ll have in the coming year. 

A tall, dark, handsome male bearing small gifts is said to bring the best luck; and no one should leave the house until someone first enters from outside.

How this happens is your problem.

Yeah, New Year visitors can affect your whole year!

So they really have to be treated with respect.

And, of course, they have to be fed.

Ma had some easy holiday snacks for just such important folks.

Some of the recipes require a bit of chilling.

It might be a good idea to do the prep work today.

That way you can relax and enjoy your guests.

After all, they meant well and your whole new year depends on them!

Wondering when Hanukkah will happen in the next few years? Here's a list:

2017:   December 12 - 20

2018:   December 2 - 10

2019:   December 22 - 30

2020:   December 10 - 19

Hope it helps!

                        Cheese Balls 

Chop separately and set each aside 

well drained roasted red peppers, enough to make 1/4 Cup

2 green onions

pecans, enough to make 1 2/3 Cups

Place in a large mixer bowl
500 g cream cheese, softened
200 g shredded Cheddar Cheese
1 teaspoon garlic powder
dash cayenne pepper 

Beat with mixer until blended.

Divide the cheese mixture in half.

To one half add the chopped roasted red peppers.

To the other half add the chopped green onions.

Mix each until blended. 

Refrigerate several hours so the flavours will blend.

Shape into 24 1-inch balls and roll in the chopped nuts. 

Or make Cheese Logs by dividing in half and rolling each half into a 6 inch log before coating with nuts.

Refrigerate until ready to serve with crackers. 

Hints:

Vary the stuffing by using the following:

1/4 Cup chopped fresh dill and / or 1/4 Cup chopped green onion 

medium or old cheddar cheese
green olives instead of the roasted red peppers

For variety coat the cheese balls with any of the following: 

toasted sesame seeds, chopped fresh parsley, dried parsley or paprika 

your favourite grated cheese or chopped nuts

grated parmesan cheese with a little finely chopped fresh parsley

*********************************************************

                        Cheese Crescents

32 crescents 

Mix until blended
1/2 Cup cream cheese 

1/4 teaspoon dried sage

1/4 teaspoon garlic powder
1 Tablespoon bacon bits (either real or packaged)

Open
2 cans (235 g each) refrigerated crescent dinner rolls 

Separate into 16 triangles. 

Spread each triangle with 2 teaspoons of the cream cheese mixture.

Cut each triangle in half.

Starting at short side of triangle, roll up. 

Place, point-sides down, on baking sheet.

Heat oven to 375°F. 

Bake 10 to 12 minutes or until golden brown. 

Serve warm. 

Hints:

Vary the filling by adding any of the following to the seasoned cream cheese:

shredded mozzarella and cheddar cheese

crumbled Feta with green onion or chopped spinach

black olives and sun dried tomatoes and grated cheddar

smoked salmon with chives or capers

garlic salt, canned small shrimp and chopped green onions, with or without chopped red peppers

For a sweeter filling don’t use the sage and garlic. Use this instead:

1/2 teaspoon cinnamon and 1 Tablespoon chopped walnuts 

Allergic to nuts? Don’t want cream cheese? Use chocolate chips.

If you’re in a rush you can use different flavoured cream cheese.

If you have the mini crescent rolls you won’t need to cut them.

To make ahead, prepare the crescents, and place them on the baking sheet. Refrigerate up to 4 hours before baking as directed.

The leftovers are also good cold out of the fridge or reheated in the microwave.

*********************************************************

                        Stuffed Mushrooms

Grease a 9 x 13 inch baking pan

In a medium bowl mix
3/4 Cup fine bread crumbs

1 Tablespoon poultry seasoning
1 cup hot water 

Cover and let stand 5 minutes.

Remove stems from
16 large mushrooms, about 1 pound

Arrange caps in the prepared pan.

Finely chop 

the mushroom stems

1/2 of a small green pepper
1/2 of a small red pepper

Place in a large frying pan
3 Tablespoons butter or margarine 

Add 

the chopped stems and peppers

Cook, stirring constantly, until tender. 

Stir the fried vegetables into the stuffing. 

Spoon the stuffing into the mushroom caps.

Preheat broiler.

Drizzle the caps with 

2 Tablespoons butter or margarine, melted 

Broil caps 5 to 7 inches from the heat 5 minutes, or until heated through. 

Garnish with

chopped basil

shredded cheese

Serve with crackers, bread slices and vegetables.

Hints:

Vary the stuffing by adding any of the following:

garlic, chopped green onions and grated mozzarella cheese 

cooked bacon and onions

cream cheese
canned small shrimp or crab meat

If you’re in a rush you can use a 120 g box of Stove Top Stuffing Mix.
Before next holiday season make a batch of the stuffing mix and keep it in the freezer.

Anna Sultana’s Grilled Vegetables with a Garlic and Herb Spice Mix, Maltese Style

It’s been a really hot summer here in Manitoba.

We’re used to a dry heat, and the humidity is really getting to us.

On the bright side, folks with gardens are beginning to harvest their crops.

Our gardens have been doing well, even though we've had a few hazy days due to the forest fires in the western provinces.

If you’ve been using your grill for cooking meat it seems a shame to run into the kitchen to cook the vegetables.

And salads can get a bit boring.

Why not share the grill space with the veggies?

Add a bit of oil and spices and the grilled vegetables will wow your family and guests.

Don’t let the kosher salt discourage you from making this spice blend.

Kosher salt is just a big grained salt, so it gives a bit more of a salty flavour.

If you’ve ever eaten a pretzel, you’ve eaten kosher salt.

If you don’t want to buy kosher salt, you can use regular salt, just use less (maybe a quarter to a half of the amount in the recipe) since the smaller grains of regular salt fill the measuring cup more densely.

Taste and see if you’d prefer it saltier.

If it tastes too salty, add a bit more of the other ingredients.

Hints:

You can use other vegetables, too, just be sure to cut them the same size and allow the denser vegetables, such as potatoes, a longer cooking time.

Start with a very hot grill and keep the lid open to prevent them from steaming.

if the vegetables steam they will just get soft instead of browning.

Allow the vegetables to rest so that they will dry out and brown better.

While they are resting, give the grill a wipe so you'll have a nice clean grill top.

The grilled vegetables can be served as a side dish or added to a salad.

Store any leftovers in the refrigerator.

                        Grilled Vegetables

Serves 6

Cutting at an angle, slice into pieces 1/4 inch thick

2 zucchinis

Place the slices in a large bowl and set aside.

Split and remove the seeds from

1 red bell pepper

1 yellow bell pepper

Slice into wedges and add them to the bowl.

Drizzle over the vegetables

1/4 Cup extra virgin olive oil 

Toss the vegetables to coat.

Sprinkle over the vegetables

2 Tablespoons Garlic and Herb Spice Mix

Toss the vegetables to coat.

Allow the vegetables to rest for 30 minutes.

Preheat BBQ to 400º F to 500º F

Using tongs, place the vegetables directly onto the grill. 

Reduce the heat to medium-high and allow them to cook, uncovered, for 6 minutes.
Turn the vegetables, and allow them to cook, uncovered, for another 6 minutes.

Remove the vegetables from the grill and place them on a serving platter.

Sprinkle with a light dusting of Garlic and Herb Spice Mix.

                        Garlic and Herb Spice Mix

Makes 2/3 Cup

In a medium bowl combine

1/4 Cup dark brown sugar

1/4 Cup kosher salt

1 Tablespoon pepper

2 Tablespoons dried garlic

1 Tablespoon dried parsley flakes

1 Tablespoon dried basil

1 Tablespoon dried oregano

2 teaspoons dried thyme

1 teaspoon lemon zest

Stir with a wooden spoon.
The mix can also be used on meats.

Store in an airtight container in a cool, dry place for up to 3 months.

Anna Sultana’s Jambalaya, Maltese Style

About four years ago i posted the recipe for Ma’s Ross il-Forn.

That’s baked rice, Maltese style.

Maltese comfort food.

Over the years Ma served us many platters of Ross il-Forn.

And we loved eating it.

But Ma was also open to new recipes.

Especially after she started watching the cooking shows.

One of Ma's favourite chefs was Emeril Lagasse.

Because of Emeril Ma really got curious about New Orleans and its food.

When a southern style recipe was in the newspaper, she’d clip it.

If the recipe called for things she normally had, she would follow it.

If the recipe had ingredients she didn’t have, she would improvise.

Well, to be honest, sometime she made changes just for the heck of it.

Somehow it always tasted good.

One recipe which Ma adapted and enjoyed was Jambalaya.

It seems to be a distant relative of Maltese Ross il-Forn.

Rice cooked with some really good stuff.

What could be better?

There’s a bit of confusion over how Jambalaya got its name.

One tale says that a traveller told an innkeeper: Jean, balayez!

Loosely translated: "Jean, sweep something together!"

Not very appetizing.

Another says that the Atakapa tribe originally called it Sham, pal ha! Ya!

"Be full, not skinny!  Eat Up!" 

Can’t you just picture a Mom saying that as her family sat down to dinner?

Much, much better!

Hints:

The original recipe called for 6 ounces Andouille sausage, sliced.

Ma couldn’t find Andouille sausage at the A&P in College Point.

So she crossed that out and used 4 ounces of bacon (not maple flavoured) instead.

She also made it with Italian sausages, when she had a couple to spare.

Sometimes she would scoop them out of Sunday’s tomato sauce.

A bit of extra tomato sauce and spices never hurt.

Ma didn’t have hot pepper sauce in her kitchen.

And she sure wasn’t about to buy a bottle for the 1/2 teaspoon called for in the recipe.

Instead she used 1 teaspoon paprika and 1/2 teaspoon cayenne pepper.

The recipe called for medium shrimp, peeled and deveined.

Ma used what she had.

Sometimes she’d use half cooked chicken breast and half shrimp.

                        Jambalaya

In a dutch oven heat  over medium-high heat

2 Tablespoons olive oil

Add

1 Cup onion, chopped  

1 Cup red or green bell pepper, chopped (or a mix of both)

1 Tablespoon minced garlic

4 ounces of bacon, chopped

Fry 5 minutes, or until the vegetables are tender.

Add

1 Cup long-grain white rice

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon oregano, dried 

1/2 teaspoon thyme, dried 

1/4 teaspoon salt

Cook, stirring, for 2 minutes.

Add

1 bay leaf

2 Cups chicken broth

3/4 Cup water

1 Tablespoon tomato paste

1 teaspoon paprika 

1/2 teaspoon cayenne pepper

1 (14.5-ounce) can diced tomatoes, undrained

Bring to a boil.

Cover, reduce heat, and simmer 1 hour. 

Add

1/2 pound shrimp

4 Tablespoons parsley, dried

Cover and cook 5 minutes. 

Turn off heat.

Let stand 5 minutes. 

Discard bay leaf. 

Check for seasoning and that the rice is cooked thoroughly.

Serve hot, with a salad or cooked vegetable.

Carmela Soprano’s Appetizers

Summer is coming.

Celebrations and holidays are coming.

The family and friends are coming.

They must be fed.

Seriously.

Charmaine Bucco's chapter Cooking for the Whole Famiglia in her husband Artie's book The Sopranos Family Cookbook has some nice recipes that can easily feed a crowd.

There were other Soprano recipes that are also great for big get togethers.

So I've selected a few recipes for each course.

A big meal takes a bit of planning.

But, if you take it step by step, it can be done without any stress.

Let’s start with appetizers.

Appetizers, if done right, are a great help to the budget.

People take the edge off their appetites, leaving less room for the the more expensive main course and the super fancy dessert.

Clever, no?

Carmela Soprano's Antipasto

Carmela Soprano’s Shrimp Aragonate

Carmela Soprano's Stuffed Hot Cherry Peppers

Carmela Soprano's Grilled Bruschetta / Grilled Garlic Bread

Carmela Soprano's Stuffed Mushrooms

Carmela Soprano's Baked Peppers Au Gratin 

and Anna Sultana's Stuffed Green Peppers, Maltese Style (Bzar Ahdar Mimli)

Carmela Soprano's Neopolitan Style Stuffed Peppers

Carmela Soprano's Neapolitan Crostini l Melon and Prosciutto

Carmela Soprano's Caponata, Italian Style Eggplant Appetizer

Carmela Soprano's Green Bean, Potato and Red Onion Salad

Carmela Soprano's Cheese Puffs (appetizers)

Carmela Soprano's Little Chicken Meatballs in Tomato Sauce

Carmela Soprano's Fried Mozzarella Sticks and Anna Sultana's Appetizers

Carmela Soprano's Arancini (Rice Balls) / Saffron Substitute / Testing a deep fryer

Anna Sultana’s Stuffed Peppers, Maltese Style

Maltese recipes include quite a few stuffed vegetable recipes.

If something has an indentation, we will fill it.

Maybe it’s a form of nesting.

Maybe it's a type of hoarding.

Maybe it’s a way of making some really good recipes.

Ma had a few Maltese ways of stuffing green peppers.

She had two favourite Bżar Aħdar Mimli recipes, one had pork and one had anchovies.

Over the years Ma picked up some recipes from her co-workers and friends.

Can’t keep a good recipe down.

But, of course, Ma added her own touches.

This recipe calls for red bell peppers, which are ripened green peppers.

Green peppers are less sweet than yellow or orange peppers.
Red bell peppers are the sweetest.

You can use what your family prefers.

If you're shopping at a grocery store, you might find red, yellow and green bell peppers being sold together and called traffic light peppers.

You could pick up a few packs for this recipe.

The kids might enjoy the variety of colour.

Or they might fight over the yellow peppers.

So it goes.

If the kids are in that stage of life, stick to the red peppers.

Yes, they'll outgrow it.

Hint:

It would be a good idea to have tomato sauce on hand, or to make it about 3 hours before you make the stuffed peppers.

Ma’s recipe for tomato sauce will make enough for this recipe.

This is her sauce recipe if you want to use fresh tomatoes.

                       Stuffed Peppers

Serves 6

Grease a 9 x 13 inch baking pan               

Wash

6 red bell peppers

Cut around the stems to remove them.

Cut peppers in half length-wise, and remove the seeds and ribs inside the peppers. 

Place the pepper halves on the baking pan.

Place in a large pot

2 pounds lean ground beef or lean ground pork (or lean ground chicken or a mixture)

Fry, stirring occasionally, over medium-high heat for 15 minutes.

Add

4 Cups tomato sauce

2 garlic cloves, chopped finely

1 teaspoons dried basil

1 teaspoons dried oregano

1 teaspoon salt 

1 teaspoon pepper

Simmer 20 minutes.

Add 

1 Cup frozen spinach, thawed and squeezed dry with paper towel

4 Tablespoons grated Parmesan cheese

Stir until everything is well combined.

Preheat oven to 450º  

Scoop about 1/2 cup of the meat mixture into each pepper half.

Have on hand 1/2 Cup grated Parmesan cheese.

Sprinkle over each pepper half

About 1 Tablespoon grated Parmesan cheese

Bake about 30 minutes, until cheese is melted, and lightly golden brown.

Serve on a bed of rice or with pasta.

Have some extra sauce and cheese for everyone to add to the rice or pasta.

Roasted potatoes would also go well with the green peppers.

Anna Sultana’s Frittatas (Easy eggs / brunch recipe)

Father’s Day is next week.

We’re living in the twenty-first century.

Some Moms are also the Dads in their families.

And they deserve to be honoured for everything they do.

Frittata is an Italian dish similar to an omelette or crustless quiche.

It has additional ingredients such as meats, cheeses, vegetables or pasta. 

Frittata means "egg-cake”.

Cake - perfect for a celebration!

Frittatas can be baked the night before and refrigerated. 

Just reheat in the microwave for a quick breakfast and enjoy your day.

Frittatas are also great as a snack or appetizer.

                        Frittatas

Chop enough to make

3/4 Cup zucchini

1/4 Cup red bell pepper

2 Tablespoons red onion

Shred enough to make

1 Cup Cheddar cheese 

Grease 12 muffin cups

Preheat to 350° F 

Place in medium bowl  

6 eggs

1/2 Cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

Beat until blended. 

Add the chopped vegetables and shredded cheese.

Mix well. 

Spoon about 1/4 cup each into muffin cups.

Bake 20 to 22 minutes. 

Cool on rack 5 minutes. 

Remove from cups.

Serve warm.

Anna Sultana’s Farfalle Salad

Back in 2010 I posted Carmela Soprano’s Bow Ties with Fresh Tomatoes and Mozzarella recipe.

She used farfalle (bow-tie pasta).

Farfalle aren’t served often enough.

They’re a little different, both in appearance and texture.

Something solid to bite into, and easy to pick up with a fork.

And the kids get a kick out of them.

Well, Ma served farfalle in a very nice salad.

Of course there’s a bit more to it than there is in Carmela’s recipe.

Ma’s recipe is more of a complete meal.

It’s just our Maltese way.

Hints:

If you’d prefer - or have on hand - a different pasta, such as elbow, no problem.

You can substitute 2 Cups halved cherry tomatoes or whole grape tomatoes for the chopped regular tomatoes.

You can also use mushrooms, or green pepper strips, or corn, or 1-inch asparagus pieces.  Or a mixture, if you’re trying to use up odds and ends.

Use your favourite Italian Dressing - store bought or homemade - as spicy or as mild as you like.

You can add 2 Cups cooked chicken or pork strips or diced bacon just before serving.

If you’d like to prepare this salad in advance, don’t add the tomatoes and dressing until an hour before serving.

                        Farfalle Salad

16 servings, 1 cup each

Chop and keep the broccoli separate

broccoli florets - enough for 2 Cups

1 red pepper 

3 tomatoes

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound farfalle 

Cook, stirring frequently, until the pasta is almost al dente.

Add

the broccoli florets 

Cook another 3 minutes.

Drain the pasta and broccoli and rinse with cold water.

Place in large bowl. 

Add 

the chopped red pepper and tomatoes 

1 Cup Italian Dressing 

Mix lightly.

Refrigerate 1 hour. 

Stir gently before serving.

Top with

1/2 Cup grated Parmesan cheese 

Serve immediately.

Carmela Soprano's Veal and Pepper Heroes

With Carmela’s recipes, as with most things in life, you win a few and lose a few.

Mozzarella in Carozza was a bit of a hassle.

Carmela's recipe for Veal and Pepper Heroes looks nice and simple.

It’s in the Small Events for Men Only chapter in Entertaining with The Sopranos. 

Yeah, well, this recipe also presents a few problems.

Veal can be hard to find.

And asking for it can give a butcher hysterics in some grocery stores.

Veal?  Neither of my local supermarkets carries veal.

They carry 5 kinds of hamburger.

Don’t get me wrong.

The stores in my neighbourhood do try.

For example, there’s our local Liquor Mart.

They try to have something for everybody.

And they go way beyond mere bilingualism.

Back to the veal…

I’ve made a habit of substituting chicken breasts for veal.

And who doesn't have chicken in the freezer?

Especially from stocking up when it was on sale.

                              Veal and Pepper Heroes 

Serves 6

Trim and cut into 3 x 1 x 1/2 inch strips

1 1/4 pounds boneless veal shoulder

Core, seed and cut into 1/2 inch wide strips

3 large bell peppers

2 red peppers

Halve and thinly slice

1 large onion

Heat in a large heavy saucepan over medium high heat

2 Tablespoons olive oil

Add the veal and cook about 10 minutes, stirring occasionally, until browned.

Sprinkle with

salt and black pepper

Remove the veal to a plate.

Pour into the large heavy saucepan

2 Tablespoons olive oil

Add the peppers.

Cover and cook 10 minutes, stirring frequently.

Add the onion.

Cook about 10 minutes, stirring occasionally, until lightly browned.

Sprinkle with

salt and black pepper

Remove the peppers and onions to a plate.

Add

28 ounce can Italian peeled tomatoes, chopped, with their juice

1/2 teaspoon dried oregano

pinch of crushed red pepper

Stir well and season to taste with 

salt and black pepper

Return the veal to the skillet and bring to a simmer.

Turn the heat to low, partially cover the pan and simmer 40 minutes.

If the sauce becomes too dry add a little water.

Stir in the peppers and onions and cook 5 minutes.

Season to taste.

Open and pull out some of the soft bread of

6 crusty hero rolls

Fill the rolls with the veal and vegetables.

Serve hot.

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.