Dear faithful readers: Happy New Year! If you still visit my blog after months of inactivity, it must be because you truly enjoy healthy cooking. Or, most likely, we are close friends or family. One of my most loyal supporters is my sister-in-law Julie, who visits my blog nearly every day despite my shameful lack of updates. Julie, c’est en pensant à toi que je publie la recette d’aujourd’hui. May your daily visit be a pleasant surprise!
Today’s recipe is Bulgarian-style vegetarian stuffed peppers – a healthier take on the traditional chushki burek. It is incredibly tasty and easy to make. In the past few months, I have had the pleasure to be introduced to Bulgarian cuisine and its amazing flavours. This is my first attempt at re-creating what can possibly be classified as the tastiest meal I ever had.
Bulgarian-Style Vegetarian Stuffed Peppers
- 4 bell peppers
- 6 eggs
- 1.5 to 2 cups good feta cheese, crumbled (I used Krinos feta cheese made of cow and goat’s milk)
- Black pepper, to taste
- 2 cups plain yogurt
- 1-2 garlic cloves, minced
- Drizzle of olive oil
- Pinch of salt
- Parsley, to taste
Preheat the oven at 375 F. With a paring knife, remove the stem of each pepper and discard the seeds. Place in a ceramic baking pan, ready for stuffing.
Whisk together the eggs and the crumbled cheese to obtain the desired consistency [it’s not an exact science – the peppers will still turn out nice even if the consistency is a bit more runny]. Sprinkle with some black pepper.
Bake in the oven for one hour, covered by a lid or foil. Remove the cover and continue baking for 15-20 minutes to obtain nice golden tops. You want to ensure that the peppers are well cooked, tender and juicy, but they should still keep as whole. The egg mixture will expand and firm up nicely.
Psst, I love parsley but feel free to use less.
UPDATE March 12 2013: I’ve been meaning to tell you this for awhile. Traditionally, Bulgarians use long sweet red peppers rather than bell peppers when making chushki burek. The outcome is a little more messy with long peppers, but oh so good. See below.
Recipe adapted from a Bulgarian friend.