Cheesy stuffed peppers

These cheese-filled peppers are quick and easy, and since this blog seems to be reading like a travel log, I should probably mention that we were served similar stuffed peppers at our hotel in Bulgaria.

The peppers themselves are long and thin, and not overly meaty, which means they cook rather quickly. As befits Bulgiarian-inspired peppers, they’re filled with a mixture of equal parts Bulgarian cheese and water. The cheese is salty enough that I didn’t add any more salt of my own. The quantities you’ll need vary depending on the size of the peppers — I used 3 tablespoons of filling for the smaller peppers, and around 6 for the larger peppers.

8 long red peppers
250 grams Bulgarian cheese (or another young, white cheese, such as feta)
250 grams water
olive oil

Mix the cheese and the water until it makes a paste. Chop the tops off the peppers, and remove any remaining seeds inside. Fill each pepper with the cheese filling — this takes about 3-6 tablespoons per pepper, depending on its size. Arrange the stuffed peppers in a glass baking dish, propping up the open ends slightly on the sides of the dish, so that the filling doesn’t spill out. Drizzle lightly with olive oil and bake about 20 minutes at 240 degrees Celsius, until the peppers are soft and slightly browned.

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