Ingredients:

1. bell pepper - 5 pcs
2. cheese - 100 gr
3. cottage cheese - 100 gr
4. egg - 1 pc

The dish is very tasty, satisfying and healthy. The only caveat is for cheese lovers. The ingredients are simple and affordable (in modern conditions even in winter). What else I like about this version of pepper is that there is no work.

Peel the pepper and cut off the top. I pre-fry the pepper for 3-4 minutes in a hot frying pan with oil.

Bryndza is mixed in half with cottage cheese. What for? To make the pepper not so salty. Although if you like cheese, then you do not need to add anything. 100% feta cheese filling is a classic of baked peppers.

When cooked, the saltiness of the cheese was softened by herbs and nuts. Very tasty.

Cheese and put in the oven (temperature - 200-220 degrees). I don’t lubricate the baking sheet with anything, because. the pepper was already in the oil. After about 30 minutes, pour a beaten egg into it. 1 egg is enough for all peppers. And bake another 15 minutes.

Highly hearty meal and very tasty. Imagine yourself somewhere in a mountainous Bulgarian village. I eat like a sandwich, taking bites right out of my hand.

Bell pepper stuffed with cheese typical vegetable dish The Balkans, in whose cuisines, the abundance of vegetables and cheese is simply impressive. For example, bell peppers (pigs) are eaten in all forms and cooked in almost all known ways: baked, fried, salted, dried, etc.

Bake the pepper and let it cool

Good Bulgarian cheese, and others similar cheeses, for example - feta, products available. With cheese, you can make not only peppers stuffed with cheese, it is great for salads - shepherd's salad. Feta similar to cheese Greek cheese, much softer, without it it is impossible, horiatiki.

Cheese, dill and garlic for stuffing

Tear off the leaves from the dill sprigs and chop very finely with a knife, as finely as possible. Peel the garlic and also chop with a knife. You should not grate, as a lot of garlic juice is released.

Mash the cheese with a fork or grate it on a fine grater. Mix cheese with finely chopped dill and garlic. Cheese itself is already quite salty, so before salting the cheese mixture for stuffing, you should taste it. Pepper black ground pepper and add 0.5 tsp. dry savory, ground to dust.

Grind cheese, dill and garlic

If it is possible to add minced cheese, instead of savory, a traditional Bulgarian mixture containing, this is welcome. Such mixtures, as a rule, are known under the name, refectory zubritsa. All spices can be added only to your taste, but spicy taste and the aroma of peppers stuffed with cheese is what makes this appetizer stand out among similar ones.

If the cheese is a little dry, as an exception, you can add 1 tbsp. l. cream, sour cream or a piece of melted butter. But, usually, fresh cheese is very soft and does not need such additives.

Prepared and baked peppers, without peeling from the outer film, fill with approximately 1 tbsp. l. cheese-based mixtures, then flattening them a bit. In other words, flatten a little.

Stuff peppers with cheese mixture

Peppers stuffed with cheese put in a preheated pan with 1 tbsp. l. vegetable oil and fry on both sides for a few minutes and until a light blush appears.

fry stuffed peppers

Transfer the fried peppers to a ceramic or glass dish.

Put the peppers in a ceramic or glass dish

Prepare a light marinade from 1 tsp. wine or balsamic vinegar and 50 ml of white wine. In the marinade, finely chop the dill and chop one clove of garlic. Salt a little and stir.

Pour peppers stuffed with cheese marinade with herbs and let cool completely. Ideally, if possible, you can put the snack in the refrigerator for several hours.

Sweet pepper stuffed with cheese is a typical vegetable dish of the Balkans, in whose cuisines, the abundance of vegetables and cheese is simply impressive. For example, bell peppers (pigs) are eaten in all forms and cooked in almost all known ways: baked, fried, salted, dried, etc.

Bake the pepper and let it cool

Good Bulgarian brynza, and other similar cheeses, such as feta, products are available. With cheese, you can make not only peppers stuffed with cheese, it is great for salads - shepherd's salad. Feta, a Greek cheese similar to brynza, is much softer, choriatiki is impossible without it.

Cheese, dill and garlic for stuffing

Tear off the leaves from the dill sprigs and chop very finely with a knife, as finely as possible. Peel the garlic and also chop with a knife. You should not grate, as a lot of garlic juice is released.

Mash the cheese with a fork or grate it on a fine grater. Mix cheese with finely chopped dill and garlic. Cheese itself is already quite salty, so before salting the cheese mixture for stuffing, you should taste it. Pepper with black ground pepper and add 0.5 tsp. dry savory, ground to dust.

Grind cheese, dill and garlic

If it is possible to add to the minced cheese, instead of savory, a traditional Bulgarian mixture containing, this is welcome. Such mixtures, as a rule, are known under the name, refectory zubritsa. Add all the spices only to your taste, but the spicy taste and aroma of peppers stuffed with cheese is what distinguishes this appetizer from similar ones.

If the cheese is a little dry, as an exception, you can add 1 tbsp. l. cream, sour cream or a piece of melted butter. But, usually, fresh cheese is very soft and does not need such additives.

Prepared and baked peppers, without peeling from the outer film, fill with approximately 1 tbsp. l. cheese-based mixtures, then flattening them a bit. In other words, flatten a little.

Stuff peppers with cheese mixture

Peppers stuffed with cheese put in a preheated pan with 1 tbsp. l. vegetable oil and fry on both sides for a few minutes and until a light blush appears.

Roast stuffed peppers

Transfer the fried peppers to a ceramic or glass dish.

Put the peppers in a ceramic or glass dish

Prepare a light marinade from 1 tsp. wine or balsamic vinegar and 50 ml white wine. In the marinade, finely chop the dill and chop one clove of garlic. Salt a little and stir.

Pour peppers stuffed with cheese marinade with herbs and let cool completely. Ideally, if possible, you can put the snack in the refrigerator for several hours.

• 4 small sweet peppers - any color, but the juicier and meatier the peppers, the tastier it will turn out;
• 100-120 g of cheese;
• 1 egg for filling and 1 for breading;
• 50 g flour or breadcrumbs;
• 2 tablespoons of vegetable oil;
• Salt, ground black pepper to taste.

Cooking method:

Peppers must first be baked until soft. It turns out that the Bulgarians even have special device for this purpose - pigs :) It is a cylindrical thing, similar to a double boiler, divided inside into three cells - into three "pigs". Well, we will bake peppers in the oven - as for another recipe, remember - also very delicious peppers with garlic and herb gravy! We wash the peppers, cut off the lid with a tail, peel it from the core, shake out the seeds. We spread the peppers on a baking sheet, greased with vegetable oil, and bake in an oven preheated to 200 C for half an hour, periodically turning from one side to the other. Dark spots will appear on the peel - this is normal.

When the pepper becomes soft, take it out of the oven, cool and carefully remove the thin peel.

Now let's make the filling. Three cheese on a grater, I grated it on a large one and then I saw that the recipe indicated on a small one. However, in the process of frying, the cheese still became homogeneous. Drive 1 egg into the grated cheese, salt and pepper, mix.

We fill the filling with soft baked peppers - without fanaticism, they are tender, so do not stuff too much there.

We prepare two saucers: one with flour, the second with a beaten egg. Roll the peppers first in flour, then in the egg and put in a well-heated pan with refined sunflower oil. I also did it differently - dipped it in an egg. and then breaded in breadcrumbs. It’s also delicious - the crust is more textured, but the flour breading holds better. Fry over medium heat on one side for 3-4 minutes, until browned.

Then, gently turning over with a spatula, fry on the second side, also 3-4 minutes, until a crispy crust.

We remove the finished "pigs" with a spatula on a plate covered with paper napkins, which will absorb excess oil.

And then, warm, we try delicious peppers with cheese!

Something tells me that pigs will become your favorite dish!

The most delicious stuffed dishes Kostina Daria

Pepper, stuffed with cheese and eggs

1 kg of pepper, 500 g of cheese, 5 eggs, 150 g of butter or vegetable oil, ground red pepper to taste.

For strong straight pods of sweet bell pepper, cut off a wide upper part in the form of a cap, remove the seeds. Place the pods in boiling water for 2 minutes, drain in a colander. Mash the cheese, pour eggs into it, stir. Add red pepper. Stuff the peppers with this mixture, cover with lids. In a saucepan, heat the oil and brown the pepper on all sides, then put in the preheated oven for 10 minutes. Peppers cooked in vegetable oil can be served both hot and cold.

From the book A Million Meals for family dinners. Best Recipes author Agapova O. Yu.

Red sweet peppers stuffed with cheese Required: 10 red sweet peppers, 200 g cheese, 200 g cottage cheese, 3 tbsp. l. sour cream green onion, salt. Cooking method. Cut each pepper in half, remove the seeds, wash. Cottage cheese, brynza rub with sour cream, salt

From the book Dishes from the Pressure Cooker author Krasichkova Anastasia Gennadievna

Bulgarian pepper stuffed with oyster mushrooms and cheese Ingredients: 3 bell peppers, 500 g of oyster mushrooms, 150 g of cheese, 1 bunch of parsley, 4 tablespoons of mayonnaise, 10 ml of vegetable oil, pepper. Method of preparation: Rinse the mushrooms, separate the caps from the legs. Wash the pepper

From book steam cooking author Babenko Lyudmila Vladimirovna

Pepper stuffed with feta cheese, baked Wash the pepper (select the fruits of the correct form), remove seeds and fill with minced cheese, eggs and finely chopped tomatoes. Lay the stuffed pods in one row in a double boiler, shifting raw tomatoes in circles.

From book Vegetarian cuisine the author Borovskaya Elga

Pepper stuffed with feta cheese and eggs In strong straight pepper pods, cut the upper part in the form of a cap, remove the core with seeds, open the caps. Mash the cheese and pour eggs into it. For color, you can add a little red pepper. Fill the pods with this mixture.

From the book Nutrition at diabetes author Kozhemyakin R. N.

Sweet pepper baked with cheese and eggs Ingredients: 10 sweet peppers, 200 g cheese, 4 eggs, vegetable oil for frying, pepper, salt - to taste. Preparation: Bake pepper, peel, remove seeds and cut in half, fry in oil, place on a baking sheet, sprinkle

From book Separate food author Kozhemyakin R. N.

From the book Cooking in the oven author Kozhemyakin R. N.

Pepper stuffed with cheese and cottage cheese Components Sweet pepper - 600 g Cheese - 200 g Low-fat cottage cheese - 400 g Flour - 1 tablespoon Vegetable oil - 2 tablespoons Raw eggs - 2 pcs. Low-fat sour cream - 0.25 cups Salt - to taste For sauce Flour - 1.5 tablespoons

From the book Cooking in pots author Kozhemyakin R. N.

Pepper stuffed with cheese and cottage cheese Components Sweet pepper - 600 g Cheese - 200 g Cottage cheese - 400 g Sour cream - 0.25 cups For sauce Sour cream - 2.5 cups Cooking method Carefully remove the seeds from the peppers. Grate brynza. Rub cottage cheese through a sieve, mix with

From the book Cooking for a couple author Kozhemyakin R. N.

Sweet pepper stuffed with cheese and cottage cheese Components Sweet pepper - 600 g Cheese - 200 g Cottage cheese - 400 g Flour - 1 tablespoon Vegetable oil - 2 tablespoons Eggs - 2 pcs. Sour cream - 0.25 cups Salt - to taste For the sauce Flour - 1 tablespoon Butter - 1

From the book Cooking diet meals author Kozhemyakin R. N.

Pepper baked with eggs and cheese Components Bulgarian pepper - 1 kg Butter - 100 g Grated cheese - 100 g Eggs - 5 pcs. Ground pepper and salt - to taste Cooking method Peel the pepper from seeds, cut into strips and fry in oil, then put in a greased

From the book Children's Cookbook author Perepadenko Valery Borisovich

Pepper stuffed with cheese and cottage cheese Components Bulgarian pepper - 600 g Cheese - 200 g Cottage cheese - 400 g Flour - 1 tablespoon Vegetable oil - 2 tablespoons Eggs - 2 pcs. Sour cream - 0.25 cups Salt - to taste For the sauce: Flour - 1 tablespoon Butter - 1

From book Greek cuisine author Ivlev Konstantin

Pepper stuffed with cheese and cottage cheese Components Sweet pepper - 600 g Cheese - 200 g Cottage cheese - 400 g Flour - 1 tablespoon Vegetable oil - 2 tablespoons Eggs - 2 pcs. Sour cream - 0.25 cups Salt - to taste For the sauce Flour - 1.5 tablespoons Butter - 2 tablespoons

From the author's book

Sweet pepper with cheese, cheese and eggs Components Sweet pepper - 500 g Butter - 50 g Grated cheese - 3 tablespoons Grated cheese - 3 tablespoons Eggs - 3 pcs. Milk - 2 cups Cooking method Peel the pepper from seeds, chop into strips, put in a bowl

From the author's book

Sweet pepper stuffed with cheese and cottage cheese Components Sweet pepper - 600 g Cheese - 200 g Low-fat cottage cheese - 400 g Flour - 1 tablespoon Vegetable oil - 2 tablespoons Eggs - 2 pcs. Low-fat sour cream - 0.25 cups Salt - to taste For the sauce Flour - 1.5 tablespoons

From the author's book

Pepper stuffed with cheese and eggs The ratio of products - to taste. For strong straight pepper pods, cut the upper wide part not completely, in the form of a “lid”, remove the core with seeds, and open the lids. Mash the cheese and mix with eggs (for 500 g of cheese

From the author's book

Sweet pepper stuffed with cheese and olives Sweet pepper - 800 g Olive oil - 60 ml Salt For filling Sheep cheese - 400 g Chili pepper - 5 g Olives - 170 g Lemon juice - 120 ml Olive oil - 60 ml Fresh oregano - 10 g 55 min 198 kcal Wash sweet pepper, salt, salt