| 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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