| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bulgarian | 1 | Servings | |
INGREDIENTS
| 1 | Green bell pepper per person; up to 2 | |
| 1 | Box of feta cheese; or more | |
| 3 | Eggs; up to 4 | |
| Flour | ||
| Frying oil |
INSTRUCTIONS
Fried stuffed peppers with cheese (Bulgarian recipe) Source : My grand - mother Venoutcha Benaroyo-Covo Roast, and peel the pepppers. Cut out the stalk, scoop out the seeds, leaving the pepper intact. Crush the feta cheese with a fork, add 1-2 beatten eggs, some black pepper , then fill the peppers with about 2-3 Tsp of the mixture. Dip the peppers into flour, one at a time, and shake to remove excess of flour. Turn them in a plate with beatten eggs and fry in hot oil until evenly brown. Drain on a clean kitchen cloth. Serve hot, or cold. Can be re-heated in an oven before serving as an appetizer or light dinner. Posted to JEWISH-FOOD digest by Judith Sobel <jcs@mindspring.com> on May 11, 1998
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