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. 

Mediterranean stuffed peppers


  • 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


  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.

This recipe first appeared on Gourmet Today TV, aired on TVM on 12 November, 2016. 

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