Peppers with cheese
8 servings
40 minutes
Stuffed peppers with cheese are a soulful dish of Bulgarian cuisine, combining the sweetness of roasted peppers with a delicate creamy filling of ricotta, parmesan, and aromatic bacon. This recipe is rooted in Mediterranean traditions where fresh vegetables and natural cheeses create a harmony of flavors. Slightly sautéed onions add depth while green peas provide a light sweetness. Roasted peppers acquire an appetizing softness while maintaining a slight firmness. This versatile dish can be served as an independent appetizer, a side to meat, or even a light dinner. Cheese-stuffed peppers charm with their simplicity and elegance, conveying the warmth of sunny Bulgaria in every bite.
1
Fry finely chopped pancetta or bacon in olive oil over low heat for five to seven minutes until it turns brown and crispy.
- Olive oil: 3 tablespoons
- Dry-cured pork belly (pancetta): 85 g
2
Use a slotted spoon to transfer the meat to paper towels, then add finely chopped onion to the pan. Fry for five minutes until translucent, remove from heat, and let cool slightly.
- Onion: 0.5 head
3
Mix onion, bacon, ricotta, grated parmesan, and peas in a bowl. Season the mixture with salt and pepper to taste.
- Onion: 0.5 head
- Dry-cured pork belly (pancetta): 85 g
- Ricotta cheese: 180 g
- Parmesan (Parmigiano Reggiano): 60 g
- Frozen green peas: 120 g
- Salt: to taste
- Ground black pepper: to taste
4
Cut off the stems of the peppers along with a small piece of flesh to create a wide opening for easy removal of seeds and membranes. Clean the peppers and stuff them with cheese using a teaspoon. Line a baking tray with paper, grease it, and arrange the peppers. Place in a preheated oven at 180 degrees for about eighteen minutes. Allow the peppers to cool slightly.
- Bell pepper: 24 pieces
- Olive oil: 3 tablespoons