Side Pannel
Bulgarian Fried Peppers with Feta Cheese
Bulgarian Fried Peppers with Feta Cheese
- Recipe Submitted by Bulgarka on 01/25/2010
Category: Peppers, Greek, Turkish, Vegetables, Main Dish, Vegetarian
Ingredients List
- 10-12 peppers (can be red, green or yellow but personally, I think red taste best)
- 100g plain flour
- 1 egg
- olive oil for shallow frying
- 100g plain flour
- For the filling:
- 2 eggs, beaten
- 150g feta cheese finely crumbled
- For the sauce:
- 1 clove garlic, minced
- 3 tbsp olive oil
- 5 whole tomatoes, skin removed (alternatively you can use 1 14.5 ounce can whole tomatoes)
- 1/2 teaspoon salt
- pinch of sugar
Directions
1. Preheat oven to 400 degrees F.
Wash the peppers and slit them open. Scoop out seeds, core and stem, but leave the peppers in one piece.
Place the peppers in the oven and cook turning occasionally until the skin is charred and blackened on all sides.
Once the peppers are done, take them out of the oven, place in heat-proof bowl and cover them up. Leave for 15 min. This would help peel the skin more easily.
2. In the meantime, prepare the sauce. Heat the olive oil and roast the garlic. Once the garlic is roasted, place the tomatoes in the pan, add the salt and sugar, and cook over low heat stirring frequently.
3. Prepare the filling by mixing the feta with the egg.
4. Once the peppers are cooled peel off their skin.
5. Fill each pepper with the feta-egg mix.
6. Dip peppers in the flour, then the egg, then the flour again.
7. Fry the peppers in olive oil for 6-8 minutes, turning once, until they are golden brown and the filling has set.
8. Serve warm and the tomato sauce on the side.
Wash the peppers and slit them open. Scoop out seeds, core and stem, but leave the peppers in one piece.
Place the peppers in the oven and cook turning occasionally until the skin is charred and blackened on all sides.
Once the peppers are done, take them out of the oven, place in heat-proof bowl and cover them up. Leave for 15 min. This would help peel the skin more easily.
2. In the meantime, prepare the sauce. Heat the olive oil and roast the garlic. Once the garlic is roasted, place the tomatoes in the pan, add the salt and sugar, and cook over low heat stirring frequently.
3. Prepare the filling by mixing the feta with the egg.
4. Once the peppers are cooled peel off their skin.
5. Fill each pepper with the feta-egg mix.
6. Dip peppers in the flour, then the egg, then the flour again.
7. Fry the peppers in olive oil for 6-8 minutes, turning once, until they are golden brown and the filling has set.
8. Serve warm and the tomato sauce on the side.
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