Bulgarian Feta Stuffed Peppers

Out of all the things I have ever made or eaten, these awesome stuffed peppers rank in the top 10 at least, probably the top 3. They are seriously amazing. Any again, this is a really simple recipe to make. Roast the peppers, fill and pané, and then fry. Some people add salt to their filling but I didn't find that it needed it, the cheese is seasoned on it's own.

12 mini bell peppers

3 oz. feta cheese
2 Tbsp. cream cheese
1 tsp. dried parsley
1/8 tsp. granulated garlic
1/2 tsp. aleppo pepper
dash black pepper

1/2 c. flour
1 tsp. season all
1/2 c. milk
1/2 c. panko crumbs

oil to fry

Heat the stove to high and place the bell peppers directly on the burner a few at a time. Cook on all sides until blackened. Place the charred peppers in a zipper sealed plastic bag and allow to steam for 10 minutes. 

Meanwhile heat the oil over medium heat. You don't want it overly hot, the panko burns really quickly. 

Also combine the feta, cream cheese, parsley, garlic, aleppo, and black peppers. 

Once the peppers have steamed for 10 minutes remove from the bag and rub or peel off the skin. Slit the top near the stem and scrape out the seeds. Fill with the feta mixture. 

In a bowl combine the flour and season all. Place the milk and panko in a second and third bowl.

Dip the cheese filled pepper in to the milk, then the flour mixture, the milk again, and then the panko. 

Place the breaded peppers in to the oil and fry until golden all over. 

Remove from the pan and allow to cool on a wire rack. 

Serve hot.


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