Stuffed baked peppers with feta are a Bulgarian tradition. You can find versions of peppers like these on every Bulgarian table. These peppers are one of my favourite recipes and the perfect 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 me know in the comments below.
- 8 sweet cubanelle peppers
- 2 tablespoons butter cubed into 8 equal pieces
- 2 large eggs
- 200 grams feta cheese or sirene (Bulgarian white cheese) crumbled
- 1 tomato, diced (optional) seeds removed
- olive oil for drizzling
- Preheat the oven to 425F.
- Cut off the top (stem) of each pepper and save the tops for later.
- Using a small teaspoon, 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 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.
- In a separate bowl, whisk the eggs. Add the feta and tomato, if using. Mix well until fully combined.
- 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.
- 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.)
- 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.
- 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. My oven is very weak so I increase the heat.
- 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!
PLEASE PLEASE PLEASE!!! All of your recipes are delicious and so healthy! Have you thought of publishing a cookbook? I’m sure it would make the best seller list immediately!
it’s definitely a lot of work so maybe one day. Thanks beautiful
This was such a fun dish to try! I used cubanelle peppers, stuffed with feta and diced tomatoes. Next time I may process the feta in the food processor vs chopping with knife to make the mixture smoother and easier to stuff. Overall vary tasty and a unique, new (for me at least) side dish! Thanks for recipe!
So happy you loved this recipe Pamela 🙂