Greek Feta Cheese (or white Bulgarian cheese) stuffed peppers with white cheese and eggs. Rapidly baked within the oven, these cheese stuffed peppers are excellent as appetizer or a lightweight dinner on sizzling summer time days. Vegetarian, kid-friendly.
Right now, my associates, we’re making a recipe extremely popular throughout Bulgaria – cheese stuffed peppers with eggs, baked within the oven. The truth is, these peppers are extremely popular in Greek delicacies, usually known as ‘Piperies Gemistes me Feta‘ (Πιπεριές Γεμιστές με Φέτα). You may see them at Greek eating places, even ready with roasted peppers, served as appetizer alongside different dishes. The peppers are usually roasted or grilled after which full of a combination of feta cheese, herbs, and generally different substances like tomatoes or olives. Though the origin might be disputed, one factor is sure, these peppers are scrumptious and actually simple to make.
Components and Substitutions
- Lengthy peppers, pink or inexperienced – skinny, with slender stem work greatest, in any other case the filling might come out barely throughout baking.
- Feta Cheese – or Bulgarian white cheese is superb substitute
- Eggs, giant
- All goal flour – for thickening the combination
- plain Greek Yogurt
- Parsley, finely chopped
- White pepper to style, optionally available
- Olive oil (or vegetable oil), for baking
- Flour for dipping peppers open finish in
Find out how to prepare dinner Feta Cheese Stuffed Peppers?
1st: Put together the filling and clear peppers from stem and seeds.
2nd: Stuff every pepper with the cheese filling, dip it into some flour to seal the open aspect and place into baking dish. Pour over some olive oil and bake. Voila, dinner’s prepared.
What to serve with Feta Cheese Stuffed Peppers?
Just a few issues from my kitchen:
Feta Cheese Stuffed Peppers (baked)
Greek-style cheese stuffed peppers with eggs and Feta (white) cheese – simply baked within the oven, these peppers are superb as mild dinner or appetizer.
- 10 medium sized lengthy peppers, pink or inexperienced
- 400 g Feta Cheese
- 4 eggs, giant
- 2-3 tbsp. all goal flour
- 2 tbsp. plain Greek Yogurt
- 2 tbsp. parsley, finely chopped
- white pepper to style, optionally available
- 4-6 tbsp. olive oil (or vegetable oil), for baking
- flour for dipping peppers open finish in
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Wash peppers below water, take away caps with stem and seeds. Put aside.
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In a big bowl add crumbled Feta Cheese, crushed eggs, parsley, Yogurt and flour. Combine effectively to mix.
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With a slender lengthy spoon stuff every pepper with the combination. Then, dip the opening of the pepper in some flour (to capsulate the filling) and place into baking dish of alternative.
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Pour olive oil onto every pepper and place within the oven. Bake on 180C/360F (with air flow on) till high of peppers turns into darker and cooked (approx. 20-30)min.
FETA CHEESE: Feta cheese might be substituted with white Bulgarian cheese in brine.
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