recipes
Stuffed bell peppers in ‘pastizzi’ dough with roasted garlic
Serves: 4
2017-10-19
Ingredients
- 3 large bell peppers
- 250g cooked rice
- 2 large tins tuna (3 leaves)
- 2 tbsp pitted black olives
- 2 tbsp chopped sundried tomatoes
- 100ml tomato sauce
- 2 gbejniet (Benna)
- 2 tbsp grated parmesan cheese
- 2 beaten eggs
- Chopped fresh basil, parsley and mint
- 6 pastizzi pastry discs
- 1 garlic bulb
- Thyme springs
- Olive oil
- 1 fresh chilli
- Mixed salad leaves
- Tomato wedges
- Fresh seasoning
Method
Prepare the roasted garlic. Peel the garlic cloves; Take 2 to 3 layers of aluminium foil, place the garlic cloves in the centre, season with salt and pepper, drizzle with oil and add the thyme and chilli. Close the garlic and put in a moderate oven at 150°c for approximately, until cloves are soft. Wash the peppers and cut in halve length wise, remove seeds. Take a mixing bowl, mix the rice with the tuna, olives, sun dried tomatoes, chopped ġbejna, tomato sauce, parmesan, herbs, seasoning and bind with the beaten eggs. Fill the peppers with this mixture and press slightly. Cover with the pastry discs making sure that it over laps the sides. Allow the pastry to rest before baking to avoid shrinking. Bake in hot oven until pastry is golden brown and peppers are soft. Serve the peppers accompanied with a side salad and roasted garlic.
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