Stuffed peppers with feta and spinach
6 servings
50 minutes
Stuffed peppers with feta and spinach are a true embodiment of Bulgarian cuisine, filled with rich flavors and aromas of Mediterranean spices. Baked Bulgarian peppers become tender and sweet, while their filling—a combination of creamy feta, juicy spinach, pearl barley, and aromatic pine nuts—gives the dish richness and pleasant texture. This dish is perfect for festive gatherings as well as cozy family dinners. It harmoniously combines fresh vegetables, healthy grains, and soft cheese to create a perfect balance of flavors. Stuffed peppers can be served as a standalone dish or paired with a light yogurt sauce and fresh bread. Their rich taste and appetizing aroma make this recipe a true gastronomic gem.
1
Preheat the oven to 180°C. Prepare the peppers by cutting them in half and removing the seeds and core. Place them on a baking sheet and brush with olive oil. Bake in the oven until soft for 20 minutes.
- Green pepper: 3 pieces
- Olive oil: 3 tablespoons
2
While the pepper is baking, prepare the filling. In a large skillet, sauté diced onion in olive oil until soft, then add minced garlic and cook for another minute.
- Onion: 1 piece
- Garlic feathers: 2 pieces
- Olive oil: 3 tablespoons
3
Then pour in vegetable or chicken broth, add diced tomatoes and pearl barley. Season with spices and bring to a boil. Cook until the barley is soft and most of the liquid has evaporated. Add spinach and stir.
- Mushroom broth: 2.5 glasss
- Tomatoes: 400 g
- Pearl barley: 1 glass
- Dried oregano: 2.5 teaspoons
- Spinach: 250 g
- Ground black pepper: to taste
4
Then add toasted pine nuts, which can be browned in the oven while the pearl barley cooks. For the finishing touch, add half of the crumbled feta cheese and mix.
- Pine nuts: 0.3 glass
- Feta cheese: 0.7 glass
5
Fill the prepared pepper with the filling and crumble the remaining Feta cheese on top.
- Feta cheese: 0.7 glass