Stuffed Peppers, plus Feta

Stuffed Peppers, plus Feta are a Bulgarian tradition and you can find versions of peppers like these on every Bulgarian table. These peppers are one of our favorite recipes and the side dish. They can be topped with garlicky tomato sauce, marinated in olive oil and dill, or eaten as is. The filling of this recipe is almost identical to our Bulgarian egg feta toast so if you haven’t tried that recipe, please check it out as well. Traditionally we use “sirene” which is a soft white cheese comparable to feta, but any white cheese or feta will work for this recipe. If you have a recipe like this in your country, please let us know in the comments below.

What stands out

Stuffed Peppers, plus Feta are a straightforward side dish full of big, traditional Bulgarian flavors. If you know Bulgarians, you know we love our cheese, and this dish highlights sirene or feta in the best way. It takes a few minutes to prep, but the results are so worth it. The peppers are baked until soft and sweet, and the ooey gooey, cheesy filling is so luscious and creamy. This is a fantastic side dish with any meal, or serve them beautifully presented on a platter as an appetizer.

How to Prepare

Preheat the oven to 425F (220C).

Use a sharp knife to cut off the top (stem) of each pepper and reserve. Also finely dice a tomato, if using.

Using a small spoon, remove the seeds from each pepper. Wash and dry the inside of the peppers to remove any remaining seeds.

Place the peppers into a bowl in an upright position so the hollowed opening is facing upwards. Add a pinch of salt to each pepper and a small cube of butter.

In a separate bowl whisk the eggs. Add the feta and tomato and mix well until fully combined.

Add 2 tablespoons of the feta filling into each pepper, only filling about ¾ of the way to the top.

Line a baking dish with parchment paper and arrange the stuffed peppers side by side.

Gently replace the stems onto each of the Stuffed Peppers, plus Feta and then sprinkle with salt and add a drizzle of olive oil. Using a fork, gently poke each pepper on top so that the air can escape as they bake.

Bake, uncovered, for 35 to 45 minutes depending on the oven.

Once the Stuffed Peppers, plus Feta are soft and browned on top, they’re ready. Enjoy them as is, or top with tomato sauce, olive oil, or freshly chopped dill!

Kitchen tip

We like to put the oven on broil for the last minute to give the stuffed peppers a lightly charred topping.

Swaps

1. We use small sweet, cubanelle peppers in this recipe, but you can use any peppers you love, even spicy! Just be aware that depending on the size, you might have to adjust the amount of filling.
2. The bake time on these Stuffed Peppers, plus Feta will depend on the oven and the type of baking dish you use, so always keep an eye on them. We like to put them on broil for the last minute to char the top.
3. Feel free to add additional ingredients to the feta mixture, such as grated cheese, fresh herbs, chopped spinach, onion, ricotta, or anything else you desire.

Serve it with

• These Stuffed Peppers, plus Feta are sensational as an appetizer or part of a mezze platter, or Charcuterie Board.
• Serve these alongside a big fresh salad or main dish.
• These Stuffed Peppers, plus Feta are wonderful paired with a grain side dish, such as our Cranberry Quinoa SaladCouscous Salad or even our Best Pasta Salad.

Questions

can we use a different type of pepper instead of cubanelle?

Yes, you certainly can substitute sweet cubanelle peppers with other mild peppers, like bell peppers or banana peppers. The flavor may be slightly different and you may have to adjust the amount of filling depending on the size of the pepper. You could also make these Stuffed Peppers, plus Feta using a spicy pepper if you wish.

strong Can we make this recipe dairy-free?

Yes, you can substitute the butter with a dairy-free alternative, and use plant-based feta cheese instead as well.

can we make these Stuffed Peppers, plus Feta ahead?

If you want to make these ahead of time, bake them, let them cool, then place them in an airtight container. Coat in a thin layer of olive oil and sprinkle with finely chopped fresh dill. Store in the refrigerator and serve chilled or at room temperature.

strong How can we tell when the stuffed peppers are done?

The Stuffed Peppers, plus Feta are ready when they are soft, slightly browned on top, and the filling is set. If the peppers are not soft enough, you can continue baking them for an additional 5-10 minutes.

Ingredients

Makes 8 servings

• 8 sweet cubanelle peppers
• salt, to taste
• 2 tablespoons butter, cubed into 8 equal pieces
• 2 eggs, large
• 200 grams feta cheese (or sirene)
• 1 tomato, seeds removed and diced, optional
• 2 tablespoons olive oil, for drizzling

Equipment

• Nakiri Knife
• Cutting Board
• Mixing Bowls
• 8 x 8 Baking Dish
• Parchment Paper

Method

1. Preheat the oven to 425F (220C).
2. Cut off the top (stem) of each pepper and save the tops for later.
3. Using a small teaspoon, remove the seeds from each pepper. Wash and dry the inside of the peppers to remove any remaining seeds.
4. Place the peppers into a bowl in an upright position so that they are easy to grab and fill and the hollowed opening is facing upwards. Add a pinch of salt into each pepper and a cube of the butter.
5. In a separate bowl, whisk the eggs. Add the feta and tomato, if using. Mix well until fully combined.
6. Add 2 tablespoons of the feta filling into each pepper. There should be a little bit of room at the top, as the filling will expand as it bakes, so fill them no more than ¾ of the way.
7. Line a baking dish with parchment paper and arrange the stuffed peppers side by side. Gently replace the stems onto each pepper to help prevent the filling from spilling out during baking. (Some of the filling may come out a little as they bake which is okay so don’t worry.)
8. Sprinkle the peppers with salt and add a drizzle of olive oil. Using a fork, gently poke each pepper on top so that the air can escape as they bake. This method will prevent them from cracking.
9. Bake, uncovered, for 35 to 45 minutes depending on the oven. Bake time will depend on your oven and the type of dish you use, so keep an eye on the peppers, to check for doneness around 30 minutes. If your oven is strong, you can bake at 400F (200C). Our oven is very weak so we increase the heat.
10. Once the peppers are soft and browned on top, they’re ready. Enjoy them as is, or topped with tomato sauce or marinated in olive oil and freshly chopped dill!