Maltese Stuffed Peppers

Carolyn Haas


I found this in a book that includes many authentic Maltese recipes and adapted it a bit. Yellow squash may be used instead of zucchini. Different color peppers could be used as well.


★★★★★ 1 vote

10 Min
40 Min


  • 4
    green bell peppers (medium to large; could use 5 in case there's extra filling)
  • 2 Tbsp
    olive oil (or a little extra)
  • 1 1/2 Tbsp
  • 16 oz
    cod or firm, white fish
  • ·
    sea salt and ground pepper
  • 1 medium
    onion, chopped fine
  • 1 clove
    garlic, grated or crushed
  • 12 oz
    zucchini, finely cubed
  • 1/4 c
    dry white wine or vermouth
  • 1 medium
    tomato, diced fine
  • 3 Tbsp
    chopped flat leaf parsley

How to Make Maltese Stuffed Peppers


  1. Cut tops off peppers and set aside. Remove seeds and membranes, rinse and set aside.
  2. In large skillet, heat olive oil and butter over medium high heat. Sear fish, turn once for 1 to 3 minute a side until fish is golden and flakes easily. Do not over cook. Remove from heat. Season with salt and pepper and break into chunks.
  3. In a heavy pan, heat more olive oil and sauté onion for a few minutes until soften and golden. Add garlic and sauté for an additional minute. Add more olive oil, if necessary, add zucchini and sauté for about 4 minutes until soft. Add wine and stir while letting alcohol burn off - about 10 seconds.
  4. Remove pan from heat, stir in tomato and chopped parsley. Season to taste with salt and pepper. Gently mix fish with veggie mixture.
  5. Season inside of bell peppers with salt and pepper. Carefully spoon in filling. Put tops back on peppers and place into baking dish. Add a few tablespoons water to cover bottom of dish and bake for 25 minutes or until peppers are cooked. Sprinkle with extra parsley to serve.

Printable Recipe Card

About Maltese Stuffed Peppers

Course/Dish: Seafood
Main Ingredient: Vegetable
Regional Style: Mediterranean
Hashtags: #fish #Malta #Maltese

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