Traditional Bulgarian Chushki Burek: Cheese-Stuffed Fried Peppers
Bulgarian chushki burek are whole roasted and peeled sweet peppers filled with sirene, egg and parsley, then coated successively in flour, beaten egg and breadcrumbs before frying. The tender pepper remains visible beneath a complete crisp golden crust.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Roast the whole peppers at 230°C (450°F), turning until blistered and blackened. Cover for 15 minutes, then peel carefully without tearing the flesh. Cut a short slit near each stem and remove the seeds while keeping each pepper whole.
- 2
Mix the sirene with 1 egg, parsley and black pepper. Divide the filling among the cooled peppers and close the slits gently.
- 3
Set up three dishes: flour, the remaining 2 beaten eggs, and breadcrumbs. Coat every stuffed pepper first in flour, then egg, then breadcrumbs, covering both sides and the slit completely.
- 4
Chill the coated peppers for 15 minutes so the crust adheres.
- 5
Heat 1cm sunflower oil to about 175°C (350°F). Fry in batches for 2-3 minutes per side until the crumb coating is evenly golden and crisp.
- 6
Drain on a rack or paper. Serve warm, showing whole flattened peppers with no exposed loose filling.
Cook notes
Tips
Peel roasted peppers gently so they remain whole enough to stuff.
Use sirene rather than a ricotta-heavy filling.
Apply flour, egg and breadcrumbs in that order for a sealed crust.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes.
Substitutions
- Use firm brined feta if Bulgarian sirene is unavailable.
- Use another long mild roasting pepper when Bulgarian red peppers are unavailable.
What to Serve With
- Serve with a side of yogurt for dipping.
- Pair with a simple green salad to balance the flavors.
Common Mistakes
- Stuffing raw pepper halves instead of roasting, peeling and keeping whole peppers.
- Skipping the egg or breadcrumb layers and dredging only in flour.
- Tearing the peppers so filling leaks into the oil.
Recipe FAQ
Can I bake these instead of frying them?
While frying gives the best texture, you can bake them at 375°F (190°C) for about 25-30 minutes as a healthier alternative.
What type of peppers should I use?
Use long, fleshy red sweet peppers that can be roasted, peeled and kept whole for stuffing.
Can I prepare these in advance?
Yes, you can prepare the stuffed peppers and keep them refrigerated for a few hours before frying.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Skillet
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Chef knife
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Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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