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Bulgarian Stuffed Peppers with Cheese and Eggs
Chushki Bjurek
Chushki Bjurek is a beloved Bulgarian vegetarian dish featuring roasted red peppers generously filled with a savory mixture of crumbled feta cheese and whisked eggs, then pan-fried to a golden crisp. It's a delightful appetizer or side dish, often enjoyed with a dollop of yogurt.
ð§ ææ
- 8 medium Red bell peppers
- 180 g Feta cheese(crumbled)
- 4 large Eggs
- 1 clove Garlic(minced)
- 1 tsp Dry dill(optional)
- 6 Tbsp All-purpose flour
- 6 Tbsp Bread crumbs
- as needed Sunflower oil(for frying)
- to taste Salt
ðšâð³ äœãæ¹
- 1
Wash the peppers. Roast them over medium heat on a stovetop or grill until charred on all sides. Transfer to a plastic bag and let cool for 30 minutes. Peel the peppers, cut off the tops, and remove the seeds. Sprinkle with salt.
- 2
In a bowl, whisk the 4 eggs until frothy. Add the crumbled feta cheese, minced garlic, and dry dill (if using). Stir to combine.
- 3
Spoon the cheese and egg mixture into each prepared pepper.
- 4
Prepare the coating: Place flour in one shallow dish, beaten eggs (for batter) in a second, and breadcrumbs in a third.
- 5
Roll each stuffed pepper in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.
- 6
Heat sunflower oil in a pan over medium heat. Fry the coated peppers for about 5 minutes on each side, until golden brown and crispy.
- 7
Remove from oil and drain on paper towels. Serve hot, optionally with a spoonful of yogurt.
ð¡ ããã®ã³ã
- âEnsure peppers are well-drained after peeling to prevent excess moisture.
- âWork carefully when stuffing and coating the peppers to avoid breaking their skin.
- âAdjust frying time based on the size of the peppers and desired crispiness.
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- For a richer flavor, some recipes include a small amount of finely chopped parsley in the filling.
- Some variations omit the breadcrumb coating and simply fry the egg-coated peppers.