Skip to content

Vegetarian, European

Bulgarian stuffed peppers with cheese and tomato salad

Bulgarian stuffed peppers with cheese, or chushki burek, are roasted peppers filled with feta and egg, breaded and pan fried until golden. This recipe serves 4, takes 1 hour, is medium difficulty, and costs about €2.50 per person. The key to success is a crisp coating around a melting cheese center.

Tonight it's chushki burek, peppers stuffed with cheese and egg, breaded and golden like in Bulgaria.

Bulgarian stuffed peppers with cheese and tomato salad
Total time
1 h
Difficulty
Medium
Cost per person
€2.50
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Chushki burek play on contrast, a crisp golden coating hiding a melted feta center, lifted by parsley and softened by the roasted pepper flesh. The tomato and red onion salad brings fresh acidity that balances the fried side of the dish.

This is a recipe for a Sunday or an evening when you have a bit of time, since there are several steps, roasting, stuffing, breading, frying. Kids generally like the breaded, melty texture, just skip the pepper if yours are sensitive to spice. Mon Chou suggests it when you want a change from classic stuffed vegetables.

The ingredients

4 people

Fruits and vegetables

  • Long or small sweet peppers 8
  • Parsley 6 sprigs
  • Tomatoes 4
  • Red onion 1

Dairy

  • Feta 250 g
  • Eggs 3

Pantry

  • Flouroften in the pantry 4 tbsp
  • Breadcrumbsoften in the pantry 100 g
  • Frying oiloften in the pantry 20 cl
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Roast the peppers in the oven at 220°C, then seal them in a bag to peel them easily. 20 min

    The steam loosens the skin on its own.

  2. Mix the crumbled feta with 1 egg, the parsley, and pepper to make the filling.

    No salt needed, the feta is salty enough.

  3. Open the peppers, remove the seeds, fill them with the stuffing and close them back up.

    Don't overfill them to the brim.

  4. Coat them in flour, then in 2 beaten eggs, then in breadcrumbs. Fry them in oil until golden. 10 min

    Turn them gently with two spoons.

  5. Make a salad with the tomatoes and red onion, the oil, vinegar, and salt. Serve with the peppers.

    Serve right away, the coating softens over time.

Our tips to get it right

  • Drain the roasted peppers well on paper towels before stuffing them, otherwise the released water will soak through the coating during frying.
  • Press the stuffed peppers gently with your hands before breading them, it helps the filling stay in place while frying.
  • Heat the oil over medium rather than high heat, a coating that browns too fast stays cold inside.

The variations

  • Swap the feta for fresh sheep's milk cheese if you want a milder, less salty flavor.
  • For a quicker version, skip the oven step and stuff raw peppers cut in half, then cook them in a covered skillet.
  • For kids, use small sweet peppers and shape smaller bites that are easier to eat with fingers.

What to serve it with

  • Plain yogurt on the side
  • Fresh bread for dipping
  • Chilled sparkling water

Storage

Keep the cooked stuffed peppers in the fridge in a sealed container for up to 2 days, the coating loses its crispness quickly. Reheat them in the oven for a few minutes rather than the microwave so they crisp up again. Freezing isn't recommended, the fried coating turns soft once thawed.

Questions about this dish

Can you prepare the stuffed peppers ahead and bread them later?

Yes, you can roast and stuff the peppers the day before and keep them in the fridge. Bread and fry them just before serving to keep the coating crisp.

Can you replace the feta with another cheese?

You can use fresh sheep's milk cheese or a firm drained fresh cheese instead. The result will be a bit less salty, so adjust the pepper to taste.

Do the peppers have to be deep fried?

Frying gives the dish its classic golden coating, but you can also bake them at 200°C for about 20 minutes. The coating will be a bit less crisp but lighter.

How do you keep the filling from spilling out while cooking?

Don't overfill the peppers and make sure the opening is closed well before breading. Handle them gently when turning them in the pan.

How long does it take to make Bulgarian stuffed peppers with cheese, served with a tomato salad?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Bulgarian stuffed peppers with cheese, served with a tomato salad?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Bulgarian stuffed peppers with cheese, served with a tomato salad cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

European Cuisines

See all

Cheese recipes

See all