Palneni Chushki sas Sirene
Пълнени чушки със сирене·(puhl-neh-nee choosh-kee suhs see-reh-neh)
The Meze Table & Summer Salads
These supermarket bell peppers aren't a precious culinary project destined to be peeled, breaded, and deep-fried into submission. When you need dinner on the table at six-thirty on a Tuesday, grab a block of sheep's milk feta; the trick here is mixing sharp, salty feta with a dry, mild ricotta to bind the filling so it doesn't blow out in the oven. Throw them in a cast-iron skillet, wait until the hot oil hisses, and eat.
Ingredients
- sweet red peppers6 med
- feta cheese8 oz
- whole milk ricotta8 oz
- eggs2 large
- fresh parsley1/4 cup
- fresh dill1/4 cup
- garlic clove1 small
- black pepper1/2 tsp
- unsalted butter1 tbsp
- crushed tomatoes28 oz
- extra virgin olive oil3 tbsp
- garlic cloves2 med
- sugar1 tsp
- salt1/2 tsp
- dried summer savory1/2 tsp
Method
- 01
Preheat the oven to 400°F (200°C) and prepare the tomato sauce base.
In a 9x13-inch baking dish, whisk together the crushed tomatoes, olive oil, sliced garlic, sugar, salt, and savory. Spread it out evenly. Baking the peppers directly in the sauce keeps them from scorching and yields an incredible pan juice.
- 02
Pierce the hollowed peppers to prevent them from bursting.
Using the tip of a paring knife or a toothpick, poke three or four tiny holes around the sides of each pepper to let steam escape. Drop one tiny piece of butter into the bottom cavity of each pepper for interior richness.
- 03
Mix the cheeses, eggs, and herbs until cohesive.
In a bowl, combine the crumbled feta, ricotta, eggs, parsley, dill, grated garlic, and black pepper. Stir vigorously. Do not add salt; the feta brings plenty to the party.
- 04
Spoon the cheese mixture into the peppers, leaving room at the top.
Push the filling down gently to eliminate air pockets, but stop about a half-inch from the opening. The eggs will puff as they bake; overfill them, and you’ll have a cheese volcano in your pan.
- 05
Nestle the peppers snugly into the tomato sauce and bake uncovered for 35 to 40 minutes.
Drizzle a tiny bit of olive oil over the tops. They are ready when the peppers are soft, their skins slightly wrinkled and blistered, and the cheese is puffed and golden.
- 06
Let the dish rest for 10 minutes before serving.
The filling needs a moment to settle and firm up. Serve straight from the baking dish, making sure every plate gets a generous spoonful of the sauce.
Notes
Choose the right peppers.
Long sweet peppers like Ramiro or Corno di Toro are the most authentic equivalent to the Bulgarian Kapiya, but standard red bell peppers work perfectly fine. Avoid green peppers; their bitterness amplifies in the oven.
Feta matters.
Buy sheep's milk feta stored in brine. Pre-crumbled dry feta in plastic tubs lacks the moisture and creaminess required to make this filling work.