Sweet pepper stuffed with cottage cheese and feta cheese
7 servings
40 minutes
Stuffed sweet pepper with cottage cheese and feta is a dish that embodies Bulgarian cuisine, rich in flavors and traditions. Historically, sweet pepper brought to Europe from America became an integral part of Bulgarian recipes. Tender cottage cheese, salty feta, and the lightness of semolina create a harmony of flavors where creamy softness meets piquant saltiness. Baking makes the pepper juicy and aromatic, allowing the filling to unfold in its fullness. This dish is perfect for both family dinners and festive tables, especially accompanied by fresh herbs and sour cream. Stuffed peppers can be served hot for a warming effect or chilled to reveal new flavor nuances.
1
Wash the pepper, cut off the stem, remove the seeds. Mash the cottage cheese, mix with grated feta, semolina, and sour cream, add a beaten egg, salt, and mix everything.
- Bell pepper: 7 pieces
- Curd cheese (tvorog): 200 g
- Brynza cheese: 100 g
- Semolina: 1 tablespoon
- Sour cream: 50 g
- Chicken egg: 1 piece
- Salt: to taste
2
Stuff the prepared peppers with minced meat, place them in a pot with vegetable oil and water, simmer a little, and then bake in the oven. Serve the peppers with sour cream.
- Bell pepper: 7 pieces
- Curd cheese (tvorog): 200 g
- Brynza cheese: 100 g
- Semolina: 1 tablespoon
- Sour cream: 50 g
- Vegetable oil: 1 tablespoon
