• 2 green peppers (split, seeds removed)
  • 2 cans of tuna
  • 1 cup rice
  • 2 table spoons olives
  • 2 table spoons capers
  • bread crumbs (use toasted Maltese bread)
  • lemon juice
  • Kapunata
  • Olive oil
  • 1 large Onion (chopped)
  • 4 Potatoes (sliced)
  • salt & pepper
  • fennel seeds


    1. In a seperate pan boil the rice
    For the mixture
    2. In a bowl prepare the mixture of bread crubs, tuna, olives, capers, kapunata, lemon juice, salt and pepper

    3. Add the olive oil

    4. Mix everything together, add the rice and mix well.

    5. Fill peppers with mixture above

    6. In a baking dish, layer the onions and the potatoes

    7. Place the stuffed peppers on top.

    8. Add any remaining potatoes around the edge of the dish

    9. Sprinkle potatoes with fennel seeds, salt & pepper (remember to put some olive oil in the bottom of the dish)

    10. Whilst baking add some water just to cover the bottom of the dish, make sure that the food does not dry up Baking

    11. Cover the dish with some aluminium foil and bake for 30 minutes

    12. Remove foil and Bake for another 30 minutes.

    The filling for the peppers often made use of left over food such as yesterday's kapunata or the toasted Maltese bread. Variants of this recipe include, filling with rice but no bread crumbs, breadcrumbs but no rice, egg beaten with the mixture to make the mixture firmer or omitting the kapuntata.

Difficulty: Easy

My nanna, Nanna Camilla, has helped me fall in love with Maltese food. Maltese food is humble yet so tasty, simple yet so genuine. I used to spend hours watching my nanna prepare all sorts of delicious dishes. Stuffed green peppers were cheap so they were a common summer dish.