I have been dying to try to stuff mini peppers with feta for a while now. I miss Bulgarian food so much and especially stuffed peppers with feta and eggs. Here in the United States the peppers are thick skinned and it is almost impossible to duplicate the pepper recipes from back home. The mini mexican sweet peppers they sell here are probably the closest peppers to texture that you could get. This recipe was an attempt to get at least a little bit of the Bulgarian taste I used to remember and I think I succeeded. I love, love, love this appetizer/side dish. This is an easy 1, 2, 3 recipe and it tastes wonderful. Good quality feta makes a difference so make sure you buy a good one. I personally like cow's feta cheese but it is hard to find. My second choice would be sheep's milk feta. Bore's Head is a good brand. These peppers will make your kitchen smell SO good too. Enjoy!
Ingredients:
10 mini sweet peppers
8oz good quality feta cheese
1 large egg
dash of salt
dash of ground pepper
olive oil
parsley, chopped for garnishing (optional)
Directions:
Preheat oven to 400 degrees F. Half the peppers and clean from seeds. Place in a baking pan. In a small bowl mix together the feta and the egg. The consistency doesn't have to be perfectly smooth. Lumps of feta cheese are ok. With a small spoon stuff the peppers as much as you can, covering the little crevasses. Drizzle bountifully with olive oil (the olive oil will help your peppers cook faster make them more tender). Sprinkle with a little bit of salt and pepper. Bake in the oven about 30 minutes. Serve immediately.
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