Traditional Bulgarian Chushki Burek: Cheese-Stuffed Fried Peppers

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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.

Ingredients quick view

8 long red sweet peppers

300g Bulgarian sirene, crumbled

3 large eggs, divided

3 tablespoons chopped parsley

1/4 teaspoon black pepper

80g all-purpose flour

120g fine dry breadcrumbs

Sunflower oil, for shallow frying

Tips quick view

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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