Peppers stuffed with feta and tomatoes
4 servings
60 minutes
Peppers stuffed with feta and tomatoes are a bright and aromatic dish of Bulgarian cuisine, reflecting its love for fresh vegetables and cheeses. Legend has it that Bulgarians have long used stuffed vegetables to create nutritious yet light dishes. Here, sweet peppers are filled with a delicate blend of feta, juicy tomatoes, and fragrant spices before being baked to reveal the depth of flavor. The melted cheese adds creaminess while oregano and garlic provide a spicy touch. These stuffed peppers are perfect for a cozy family dinner or a festive table, offering joy from their rich taste and appetizing aroma.
1
Preheat the oven to 180 degrees
2
Wash the peppers and remove the seeds (cut so that you have the 'lids' of the peppers cut off)
- Bell pepper: 13 pieces
3
Chop one pepper finely. Make two small longitudinal cuts in the others (to allow moisture to evaporate)
- Bell pepper: 13 pieces
4
Finely chop the tomatoes and feta. Grate the cheese on a fine grater. Add the chopped pepper, egg, garlic, and oregano to everything. Mix thoroughly.
- Tomatoes: 2 pieces
- Feta cheese: 150 g
- Hard cheese: 100 g
- Chicken egg: 1 piece
- Garlic: 1 clove
- Oregano: to taste
5
Stuff the peppers with the mixture and cover them with a 'lid'
6
Place the peppers on a baking sheet, season with salt and pepper, and drizzle with olive oil.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
7
Bake the peppers until done, about 30 minutes.
