Pepper Stuffed with Feta Recipe
Very tasty Bulgarian dish! Sweet baked peppers are stuffed with feta, cheese, olives. Of the huge number of stuffed peppers, this one stands out for its original filling.
Servings
12
Cook Time
80minutes
Servings
12
Cook Time
80minutes
Ingredients
Instructions
  1. Wash the pepper and put it on a baking sheet. We send it to the preheated oven. Bake until browned. It is advisable to turn it over a couple of times so that it is browned from all sides.
  2. Pepper for this dish is better to take small green. It is not so fleshy and large, it is easier to stuff it later, and it is three times cheaper, which is important.
  3. I baked for 15-20 minutes at a temperature of 200 degrees.
  4. After you take the pepper out of the oven, put it in a bag and tie it. Let it cool down a little and, after steaming, become softer.
  5. While our peppers were baking and cooling, we are preparing the filling. Mix feta with egg and chopped olives (without them).
  6. I overdid it with eggs, one would be enough, as a result, the filling turned out to be too liquid. I had to save the day and grate some cheese. In the ingredients of this incident, I did not specify – there is one egg without cheese. The filling should be thick enough to make it easier to brew stuffed peppers later.
  7. When the peppers cool down a little (but not completely), peel them off – without fanaticism! The peduncle with seeds is removed. Remove the skin where it easily lags behind, otherwise the pepper may break. Prepare two more plates – with flour and beaten egg.
  8. Put the frying pan on the fire, pour vegetable oil and proceed to the most crucial moment – put the filling inside the pepper, then roll in flour (breadcrumbs), and then in the egg. And a frying pan.
  9. Fry on both sides until golden brown.
  10. One of my red peppers was wilted after baking and fell apart. Keep this in mind when choosing pepper. I crushed it in a blender with garlic, added salt, basil, black and red pepper. The result is a great hot sauce! It is delicious both hot and cold. In my opinion, now is the time for this dish!
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