This is a traditional Bulgarian recipe (or so I have been told), very easy to prepare but full of flavour. It is usually served as a starter or as a light snack, but you can easily turn this into a main dish. Use red peppers for best flavour and a nice chromatic contrast with the filling, yellow is fine too. I wouldn’t use green, but then again it’s completely up to you.
I decided to serve this with a nice and fresh salad made with leftovers. Seeing as you only need half a block of feta for the filling, I used the rest for the salad, added some sweetcorn I had in the fridge and pepped it all up with paprika, black pepper, some oil and some coriander.
- 4 long peppers
- 50g plain flour, seasoned with salt and pepper
- 2 large eggs
- olive oil
- 100g feta, crumbled
- 2 tbsp freshly chopped parsley
- 1 tsp chilli powder
- Cut the peppers in halves, scoop out the seeds and the white core, then place under a preheated grill, skin side uppermost. Cook until the skin is charred and blackened. Place them on a plate, then cover with clingfilm and leave to steam for about 10 minutes.
- Using a sharp knife, carefully peel away the skin from the peppers.
- In a bowl, mix together 1 egg, the feta, parsley and chilli powder. Divide evenly among the pepper slices.
- Reshape the peppers to look whole. Prepare two shallow bowls, one with the remaining egg slightly beaten and the other one with the seasoned flour. Dip the whole peppers in the beaten egg, then in the flour. You can create a double coating if you want to.
- Pour some olive oil in a frying pan, then gently fry the peppers on both sides for about 4 minutes a side. Drain them on kitchen paper before serving them.