Stuffed Bell Peppers (Bulgarian Burek Style)
A recipe of a Bulgarian cuisine dish, which is stuffed with cheese, baked bell pepper (chushka), and fried in breadcrumbs. This dish is especially delicious when made with red bell peppers. A very tasty appetizer, it goes well with strong drinks and more. This dish can be served both hot and cold.
Sweet Bell Peppers
6 pcs
Cheese
5.7 oz (feta or feta cheese)
Tomato
1 pc
Eggs
2 pcs (1 raw and 1 boiled white)
Dill
Parsley
Flour
Breadcrumbs
Salt
to taste
Black Pepper
ground, to taste
Sunflower Oil
for frying
To prepare stuffed bell peppers (Bulgarian burek style), remove the stems and seeds from the peppers. Remove the inner partitions.
Brush the peppers lightly with vegetable oil and bake them in the oven or microwave until soft (until the top film separates) for about 20-25 minutes. You can also use a steamer. Let them cool, then remove the film, it comes off quite easily.
Prepare the filling for stuffed bell peppers (Bulgarian burek style). Finely chop the cheese and the white of 1 egg (or grate them), chop the herbs, peel and finely chop the tomato. Season with salt and pepper to taste. Mix everything and mash with a fork.
Stuff the prepared peppers with the filling.
If the peppers tear slightly, it's not a problem, the breading will cover and hold everything together.
Heat a pan with oil. Beat 1 egg in one bowl, add salt and lightly beat. Put flour in another bowl. Put breadcrumbs in a third bowl. Roll the stuffed peppers in flour, then dip in the egg, coat with breadcrumbs and fry in the pan.
Fry the peppers on both sides until they have a nice golden crust.
Serve the stuffed bell peppers (Bulgarian burek style) with herbs. You can also garnish with fresh tomatoes and cucumbers, as well as with sour cream sauce or tzatziki sauce.
© Наталья Лиханова
(5/5)
