Recipe: Rice stuffed peppers al cartoccio

Stuffed peppers by Eric Bugeja

Serves: 6 (depending on size of peppers) 


  • 3 large green peppers, halved lengthwise (stalks not removed, but cleaned inside)
  • 150 g long grain rice
  • 100 g frozen mixed veg
  • 200 g frozen spinach cubes ( 5 pcs thawed out and strained)
  • 40 g olives
  • 20 g capers
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon nutmeg
  • 2 tablespoons olive oil
  • 1 tsp dried basil
  • 1 can of tuna-170 g
  • 1/2  teaspoon crushed black pepper
  • 1 small tin of anchovies (each anchovy slice cut in 4 )
  • 400 ml water


  1. Prepare the peppers by halving and cleaning.
  2. Wash the rice and distribute evenly between the peppers.
  3. Mix all the other ingredients together.
  4. Spoon the filling in the halved peppers, on top of the rice.
  5. Distribute the water between the peppers, filling to the brim.
  6. Wrap in foil, leaving approximately an inch gap between the foil and the peppers in order for steam to build up.
  7. Bake in a 150 C oven for 1 hour.
  8. Remove foil, and bake for another 15 minutes at the highest setting (300 C) for the outer layer to become nice and crispy.
  9. These can be served warm or cold.

Note: If for starter, one per person is enough. For main course, allow 2 per person.

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