Stuffed Peppers with Egg and Cheese

Bulgarian Stuffed Peppers with Egg and Cheese Recipe

Region / culture: Bulgaria | Servings: 4 |

Vegetarian diet

Introduction

Stuffed Peppers with Egg and Cheese is a delicious and satisfying dish that combines the sweetness of red peppers with the richness of brined sheep's cheese and eggs. This recipe is perfect for a hearty breakfast, lunch, or dinner.

History

Stuffed peppers have been a popular dish in many cultures for centuries. The combination of peppers, cheese, and eggs is a classic one that has been enjoyed by people all over the world.

Ingredients

1 kg red peppers
6 eggs
250 g brined sheep's cheese
parsley
sunflower oil
salt

How to prepare

Bake the peppers, then peel and seed them.
Mix the crumbled cheese with 4 beaten eggs.
Stuff the peppers with the mixture, roll them in breadcrumbs and beaten eggs, and fry them in hot oil.
Serve the peppers sprinkled with finely chopped parsley.

Variations

Add cooked ground meat to the cheese and egg mixture for a heartier filling.
Use different types of cheese, such as feta or cheddar, for a different flavor profile.

Cooking Tips & Tricks

Make sure to bake the peppers until they are soft and easy to peel.

- Be careful when frying the stuffed peppers, as the oil can splatter.

- Use fresh parsley for a burst of flavor and color.

Serving Suggestions

Stuffed Peppers with Egg and Cheese can be served with a side salad or crusty bread for a complete meal.

Cooking Techniques

Baking the peppers before stuffing them ensures that they are soft and easy to peel.

- Frying the stuffed peppers gives them a crispy exterior and seals in the flavors.

Ingredient Substitutions

You can use any color of bell peppers for this recipe.

- If you don't have brined sheep's cheese, you can use feta or another type of cheese.

Make Ahead Tips

You can prepare the stuffed peppers ahead of time and refrigerate them until you are ready to fry and serve them.

Presentation Ideas

Serve the Stuffed Peppers with Egg and Cheese on a platter garnished with fresh parsley for a beautiful presentation.

Pairing Recommendations

Stuffed Peppers with Egg and Cheese pair well with a light white wine or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftover Stuffed Peppers with Egg and Cheese in an airtight container in the refrigerator. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Peppers with Egg and Cheese contains approximately 300 calories.

Carbohydrates

Each serving of Stuffed Peppers with Egg and Cheese contains approximately 15 grams of carbohydrates.

Fats

Each serving of Stuffed Peppers with Egg and Cheese contains approximately 20 grams of fats.

Proteins

Each serving of Stuffed Peppers with Egg and Cheese contains approximately 15 grams of proteins.

Vitamins and minerals

Stuffed Peppers with Egg and Cheese are a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese) and eggs.

Summary

Stuffed Peppers with Egg and Cheese are a balanced meal that provides a good amount of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Stuffed Peppers with Egg and Cheese are a delicious and satisfying dish that is perfect for any meal. With a balance of carbohydrates, fats, proteins, and essential vitamins and minerals, this recipe is both nutritious and delicious.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a warm summer day and I was visiting my friend Martha's house for lunch. As soon as I walked into her kitchen, I was hit with the aroma of freshly baked peppers, egg, and cheese. I couldn't wait to try it.

Martha welcomed me with a smile and a hug, and then proceeded to tell me all about her stuffed peppers with egg and cheese recipe. She told me that she learned it from her grandmother, who had passed it down from generation to generation in their family.

I watched intently as Martha meticulously prepared the peppers, carefully cutting off the tops and removing the seeds and membranes. She then boiled them for a few minutes to soften them up before stuffing them with a mixture of scrambled eggs, cheese, breadcrumbs, and herbs.

As the peppers baked in the oven, the smell wafted through the kitchen, making my mouth water in anticipation. When they were finally done, Martha served them up on a platter, garnished with fresh parsley and a sprinkle of parmesan cheese.

I took my first bite and was instantly transported to food heaven. The peppers were tender and flavorful, the eggs were fluffy and creamy, and the cheese added a rich, savory element that tied everything together perfectly.

From that day on, I knew that I had to learn how to make Martha's stuffed peppers with egg and cheese. I asked her for the recipe, and she gladly shared it with me, along with some tips and tricks that she had picked up over the years.

I started making the dish for my family and friends, and it quickly became a favorite at all of our gatherings. Everyone raved about how delicious it was, and I felt proud to have learned such a special recipe from my dear friend.

As the years went by, I continued to make Martha's stuffed peppers with egg and cheese, tweaking the recipe here and there to suit my taste. I added some bell peppers for extra color and flavor, and sometimes I would throw in some diced tomatoes or onions for a little extra kick.

I even entered the recipe into a local cooking competition and won first place! I was overjoyed at the recognition and couldn't wait to share the news with Martha. She was thrilled for me and said that she knew all along that my stuffed peppers with egg and cheese were something special.

Now, whenever I make this dish, I think of Martha and the wonderful memories we shared in her kitchen that summer day. I am grateful to have learned such a delicious recipe from a dear friend, and I know that it will continue to be a staple in my kitchen for years to come.

So here it is, Martha's stuffed peppers with egg and cheese recipe, passed down through the generations and now shared with you. I hope you enjoy it as much as I have, and that it brings you as much joy and satisfaction as it has brought me. Bon appétit!