Roasted red peppers filled with a rich blend of eggs and Feta cheese, lightly spiced with cumin. A twist on the classic Bulgarian ‘Borek’ – these peppers are oven-baked to a crisp finish instead of fried. A delightful choice for a light summer meal or a flavorful appetizer. Vegetarian too.
Today we are making an easy Balkan specialty that is super easy to make in summer or fall. You may also want to try this similar recipe prepared with fresh green peppers stuffed with cheese and eggs.
If you like roasted peppers, definitely try my recipe for Creamy Feta Dip with roasted red peppers.
Behind the Bites
Bulgarian “Borek” peppers offer a rustic take on the well-known Turkish Börek. While the original Börek is a flaky pastry filled with cheese, meat, or vegetables (like these no-fry Turkish Boreks), the Bulgarian version swaps the dough for sweet red peppers—one of the country’s most beloved and abundant ingredients. These peppers are generously filled with a mixture of eggs and ‘sirene‘ cheese, a tangy white brined cheese similar to Feta.
Traditionally, these stuffed peppers were pan-fried to a crispy, golden finish, delivering a rich and hearty flavor. Today, they’re often oven-baked for a lighter take on this time-honored dish.
Ingredients and Substitutions
- Long Red peppers – should be similar in size and as straight as possible to enable even cooking and stuffing. Green peppers can be used as substitute
- Eggs
- White cheese – Feta Cheese, or white Cheese in brine with more neutral taste
- Cumin powder – optional
- Breadcrumbs
- Vegetable oil – like sunflower oil or canola oil or peanut oil (oil suitable for high temperatures)
How to cook Roasted Stuffed peppers?
1st: Roast peppers with skin and seeds on in the oven until fully cooked. Clean the skin and the seeds while trying to leave the ‘meat’ intact.
2nd: Beat the eggs, add the crumbled cheese and cumin powder and mix well. Stuff each pepper. Then place peppers onto baking dish, sprinkle with breadcrumbs and drizzle with oil. Bake in the oven. Serve immediately.
Roasted Stuffed Peppers (with Feta Cheese and Eggs)
Ingredients
- 10 medium roasted peppers, skin peeled
- 200 g Feta Cheese (or more), crumbled
- 3 medium eggs
- 3-4 tbsp. breadcrumbs
- 5 tbsp. sunflower oil
- 1 tsp. cumin powder, optional
Instructions
- Roast red peppers with skin on in the oven (over baking paper). Let cool slightly and peel skin off.
- In a small bowl combine eggs and beat them well. Add in the feta cheese and cumin powder and mix well.
- Stuff each roasted pepper with feta cheese and egg mix. Place into baking dish (non-stick).
- Brush the top of each red pepper with oil and sprinkle with breadcrumbs evenly. Drizzle with olive oil as well.
- Bake peppers in preheated oven for about 20 minutes or until fully cooked. Serve immediately.
Notes
- sunflower oil can be replaced with other plant based oils with high smoke point
- Feta cheese can be substituted with white Bulgarian cheese in brine (used traditionally)
Lovely idea, never thought to try stuffing my roasted peppers with anything.