Oven-baked breaded peppers
Bulgarian recipe called “Chushki burek”
Inspired by Yoli
Ingredients for 2 people:
4 red peppers (not too large)
150 g feta cheese (desalted)
1 tablespoon grated Parmesan cheese (not too salty)
1 teaspoon dried parsley and savory
Ground crackers or almonds
In a bowl, lightly beat the eggs and feta cheese. Sprinkle with parsley and savory, a little oil and black pepper. Pour the mixture into a nonstick pan and cook briefly over low heat while stirring. The goal is to thicken it, not to make an omelet. The eggs must remain relatively raw.
Grill, peel and deseed the peppers. Then fill them generously with the egg stuffing. Wrap them successively in flour, beaten eggs and breadcrumbs (made of ground crackers or almonds). Leave the peppers on a plate to let them dry slightly.
Preheat the oven to 200°C. Before baking the peppers, coat them once again with flour, egg and breadcrumbs. Doing this, the peppers will have a thicker and crispier crust.
Then, place them in a baking dish. Put a small piece of butter on each. Cook the peppers until they are golden and appetizing. It takes about 25-30 minutes.
Serve the burek peppers hot or cold, according to taste. They are delicious in both cases.