Bżar Mimli (Stuffed Peppers)

Ingredient Guide

• Bell peppers: Choose four large peppers of similar size. Red and yellow peppers taste sweeter; green peppers have a sharper flavour.
• Minced beef: Brown it with the onion and garlic, breaking it into small pieces before adding tomato.
• Rice: The 80g in the list is dry weight. Cook and drain it first, then fold it into the filling.
• Tomatoes and paste: These flavour the beef and rice. The mixture should stay moist without leaking excess liquid into the peppers.
• Grated cheese: This is an optional topping. Remove the pepper lids before adding it for the uncovered part of baking.

Ingredient Substitutions Outside Malta

Bell peppers are often labelled capsicums in Australia. Minced beef may be labelled ground beef. Canned chopped tomatoes can replace fresh ones without changing the stated quantity.

A beef-and-pork mixture is another option. Brown rice needs a longer separate cooking time; cook it until tender before using it in the filling. Omitting the cheese leaves the topping dairy-free, provided the other ingredients you use contain no dairy.

Tips for Tender Peppers

• Use a snug dish to keep the peppers upright. Trim only a thin sliver from an uneven base so you do not cut a hole through it.
• Fill loosely. A tightly packed centre takes longer to heat and gives a heavy texture.
• Cover for the first part of baking to trap moisture, then uncover to finish. Add a little hot water if the dish dries out.
• Test the pepper wall with a small knife: it should yield easily. Thick-walled peppers may need longer than the suggested time.

How to Serve Bżar Mimli

Spoon the baking juices over the peppers and add a salad. Patata l-Forn makes a heartier accompaniment. If you enjoy stuffed vegetables, try Qarabagħli Mimli or Brunġiel Mimli. There are more family mains in our Sunday lunch collection.

Storage and Reheating

For this rice-filled dish, cool quickly, ideally within an hour, then refrigerate. Use within 24 hours; reheat once until the filling is steaming throughout. See the FSA's rice guidance.

Store in shallow containers. Reheat covered with a little water in the dish to keep the pepper walls from drying out.

Frequently Asked Questions

Should I add the rice raw?

Not in this method. Cook the listed dry rice separately and drain it first. Raw rice needs a different liquid balance and cooking schedule.

Can I cut the peppers in half instead?

Yes. Halves are easier to keep stable and make smaller portions. Use a dish that holds them snugly and check tenderness earlier, since their shape changes the cooking time.

Why is the filling dry?

It may have reduced too far in the pan or baked without enough cover. The filling should be moist before stuffing; keep the foil on for the first stage and check that the baking dish has not dried out.

Recipe adapted from Maltese Recipes.