Bell pepper stuffed with cheese typical vegetable dish The Balkans, in whose cuisines, the abundance of vegetables and cheese is simply impressive. For example, bell peppers (chushki) are eaten in all types and cooked by almost everyone. by known methods: baked, fried, salted, dried, etc.

Bake the pepper and let it cool

good Bulgarian cheese, and others similar cheeses, for example - feta, products are available. With cheese you can make not only peppers stuffed with cheese, it is great for salads -, shepherd's salad. Feta, similar to cheese greek cheese, much softer, without it it is impossible, choriatics.

Cheese cheese, dill and garlic for filling

Remove the leaves from the dill sprigs and chop them very finely with a knife, as finely as possible. Peel the garlic and also chop it with a knife. You shouldn't grate it, as it releases a lot. garlic juice.

Mash the cheese with a fork or grate it onto fine grater. Mix cheese with finely chopped dill and garlic. Bryndza itself is already quite salty, so before adding salt to the cheese mixture for stuffing, you should taste it. Pepper black ground pepper and add 0.5 tsp. dry savory, ground into dust.

Grind cheese, dill and garlic

If possible, add to minced cheese, instead of savory, a traditional Bulgarian mixture containing , this is welcome. Such mixtures are usually known as refectory tsubritsa. Add all spices only to your taste, but spicy taste and the aroma of peppers stuffed with cheese is what sets this appetizer apart from similar ones.

If the cheese is a little dry, as an exception, you can add 1 tbsp to the mixture. l. cream, sour cream or a piece of melted butter. But usually fresh cheese very soft and does not need such additives.

Stuff the prepared and baked peppers, without removing the outer membrane, with approximately 1 tbsp. l. mixtures based on cheese, then giving them a little more flat shape. In other words, flatten it a little.

Stuff the peppers with the cheese mixture

Place peppers stuffed with cheese in a heated frying pan with 1 tbsp. l. vegetable oil and fry on both sides for a few minutes until lightly browned.

Fry stuffed peppers

Transfer the fried peppers to a ceramic or glassware.

Place the peppers in a ceramic or glass bowl

Prepare a light marinade from 1 tsp. wine or balsamic vinegar and 50 ml of white wine. Finely chop the dill into the marinade and chop one clove of garlic. Add a little salt and stir.

Pour the marinade and herbs over the cheese stuffed peppers and let cool completely. Ideally, if possible, you can put the snack in the refrigerator for several hours.

Fresh vegetables and fruits will not appear soon, but I really want to cook something bright, tasty and unusual... Why not please your guests and family members stuffed peppers with cheese? It can also act as independent dish, or maybe it will become a great addition for the side dish. Diet magazine DietaClub assures you that this is low calorie dish you will definitely like it, because pepper with cheese fits perfectly!

Peppers stuffed with cheese

To prepare you will need:

• 6 bell peppers;
• 400 grams of cheese;
• 150 grams of butter;
• 3 cloves of garlic;
• greenery.

Let's start preparing the filling for pepper stuffed with feta cheese. Mix cheese, butter, garlic and herbs. Season everything with salt. Wash the bell pepper, cut off the top part, remove all the seeds. After this, fill the peppers with minced meat and put them in the refrigerator for 2-3 hours. Before serving, the pepper and cheese can be cut into small circles. It will be tasty, aesthetically pleasing and bright!

Baked stuffed peppers with cheese

To prepare this peppers stuffed with feta cheese, you will need:

• 2 bell peppers;
• 2 teaspoons vegetable oil;
• 1 teaspoon apple cider vinegar;
• 50 grams of cheese;
• greenery.

Cut the peppers in half lengthwise and remove the seeds. Place them on a baking sheet. Mix the oil with vinegar and beat everything a little. Lubricate the pepper with this mixture, then put it in the oven. We cook it at a temperature of 250 degrees until golden brown crust and softness. After that, put a filling based on grated cheese and herbs into each part of the pepper. Roast the peppers stuffed with cheese, another 3-5 minutes. After the specified time, the dish is ready!

Stuffed peppers with cottage cheese and feta cheese

Cottage cheese and cheese go well together. See for yourself by preparing peppers stuffed with cheese and cottage cheese.

Ingredients:

• 500 grams of sweet pepper;
• 500 grams of cottage cheese;
• 100 grams of cheese;
• 1 tablespoon of semolina;
• 1−2 tablespoons vegetable oil;
• ¼ cup sour cream;
• 2 eggs;
• salt.

For the sauce:

• 20 grams of butter;
• 1 tablespoon wheat flour;
• 1.5 glasses of milk.

Remove the seeds from the pepper. We wipe the cottage cheese and mix it with semolina, feta cheese, and sour cream. Add a mixture based on white sauce, beaten eggs and salt. Mix everything thoroughly. Stuff the peppers with the filling, place them in a pan with water and vegetable oil. Simmer the dish for 5-7 minutes, and then send pepper with cheese into the oven. In 45 minutes exquisite delicacy he'll be ready!

As you can see, you can do wonders with pepper and feta cheese. It is not necessary to spend several hours at the stove and there is no need to spend a large number of money to buy expensive products based on which you want to prepare a dish. Sometimes it’s worth pampering relatives and guests with healthy and nutritious food. pepper stuffed with feta cheese. Rest assured, your efforts will be appreciated!

Tatiana Belashova

The most delicious stuffed dishes Kostina Daria

Peppers stuffed with cheese and eggs

1 kg of pepper, 500 g of feta cheese, 5 eggs, 150 g of butter or vegetable oil, ground red pepper to taste.

Cut off the wide upper part in the form of a cap from strong, straight pods of sweet bell peppers, remove the seeds. Place the pods in boiling water for 2 minutes and drain in a colander. Mash the cheese, pour the eggs into it, stir. Add red pepper. Stuff the peppers with this mixture and cover with lids. Heat the oil in a saucepan and brown the pepper on all sides, then place in the preheated oven for 10 minutes. Peppers cooked in vegetable oil can be served either hot or cold.

From the book A Million Dishes for family dinners. Best Recipes author Agapova O. Yu.

Red sweet pepper stuffed with cheese Required: 10 red sweet peppers, 200 g cheese, 200 g cottage cheese, 3 tbsp. l. sour cream, green onions, salt. Method of preparation. Cut each pepper into halves, remove the seeds, and wash. Grind cottage cheese, cheese with sour cream, salt

From the book Pressure Cooker Dishes author Krasichkova Anastasia Gennadievna

Bell pepper stuffed with oyster mushrooms and feta cheese Ingredients: 3 bell peppers, 500 g of oyster mushrooms, 150 g of feta cheese, 1 bunch of parsley, 4 tablespoons of mayonnaise, 10 ml of vegetable oil, pepper. Method of preparation: Wash the mushrooms, separate the caps from the stems. Wash the pepper

From book Steam cooking author Babenko Lyudmila Vladimirovna

Peppers stuffed with cheese, baked Wash the peppers (select fruits of the correct shape), remove seeds and fill with minced cheese, eggs and finely chopped tomatoes. Place the stuffed pods in one row in a steamer, topping them with slices of raw tomatoes.

From book Vegetarian cuisine by Borovskaya Elga

Peppers stuffed with feta cheese and eggs Cut the top part of the pepper pods in the form of a lid, remove the stem with seeds, and open the lids. Mash the cheese and pour the eggs into it. You can add a little red pepper for color. Fill the pods with this mixture

From the book Nutrition for diabetes mellitus author Kozhemyakin R. N.

Sweet pepper baked with feta cheese and eggs Ingredients: 10 sweet peppers, 200 g feta cheese, 4 eggs, vegetable oil for frying, pepper, salt - to taste. Preparation: Bake the pepper, peel, remove seeds and cut in half, fry in oil , place on a baking sheet, sprinkle

From book Separate food author Kozhemyakin R. N.

From the book Cooking in the Oven author Kozhemyakin R. N.

Pepper stuffed with feta cheese and cottage cheese Ingredients Sweet pepper – 600 g Cheese cheese – 200 g Low-fat cottage cheese – 400 g Flour – 1 tablespoon Vegetable oil – 2 tablespoons Raw eggs – 2 pcs. Low-fat sour cream - 0.25 cups Salt - to taste For the sauce Flour - 1.5 tablespoons

From the book Cooking in Pots author Kozhemyakin R. N.

Pepper stuffed with feta cheese and cottage cheese Components Sweet pepper – 600 g Cheese cheese – 200 g Cottage cheese – 400 g Sour cream – 0.25 cups For the sauce Sour cream – 2.5 cups Method of preparation Carefully remove the seeds from the peppers. Grate the cheese. Rub the cottage cheese through a sieve, mix with

From the book Steaming author Kozhemyakin R. N.

Sweet pepper stuffed with feta cheese and cottage cheese Components Sweet pepper – 600 g Cheese cheese – 200 g Cottage cheese – 400 g Flour – 1 tablespoon Vegetable oil – 2 tablespoons Eggs – 2 pcs. Sour cream – 0.25 cups Salt – to taste For the sauce Flour – 1 tablespoon Butter – 1

From the book Cooking dietary dishes author Kozhemyakin R. N.

Pepper baked with eggs and cheese Components Bell pepper – 1 kg Butter – 100 g Grated cheese – 100 g Eggs – 5 pcs. Ground pepper and salt - to taste Method of preparation Peel the pepper from seeds, cut into strips and fry in oil, then place in a greased bowl

From the book Children's cookbook author Perepadenko Valery Borisovich

Pepper stuffed with feta cheese and cottage cheese Components Bell pepper – 600 g Cheese cheese – 200 g Cottage cheese – 400 g Flour – 1 tablespoon Vegetable oil – 2 tablespoons Eggs – 2 pcs. Sour cream – 0.25 cups Salt – to taste For the sauce: Flour – 1 tablespoon Butter – 1

From book Greek cuisine author Ivlev Konstantin

Pepper stuffed with feta cheese and cottage cheese Components Sweet pepper – 600 g Cheese cheese – 200 g Cottage cheese – 400 g Flour – 1 tablespoon Vegetable oil – 2 tablespoons Eggs – 2 pcs. Sour cream – 0.25 cups Salt – to taste For the sauce Flour – 1.5 tablespoons Butter – 2 tablespoons

From the author's book

Sweet pepper with cheese, cheese and eggs Ingredients Sweet pepper – 500 g Butter – 50 g Grated cheese – 3 tablespoons Grated cheese – 3 tablespoons Eggs – 3 pcs. Milk – 2 cups Method of preparation: Remove seeds from pepper, chop into strips, place in a bowl

From the author's book

Sweet pepper stuffed with cheese and cottage cheese Components Sweet pepper – 600 g Cheese cheese – 200 g Low-fat cottage cheese – 400 g Flour – 1 tablespoon Vegetable oil – 2 tablespoons Eggs – 2 pcs. Low-fat sour cream - 0.25 cups Salt - to taste For the sauce Flour - 1.5 tablespoons

From the author's book

Peppers stuffed with cheese and eggs The ratio of products is to taste. For strong straight pepper pods, cut the upper wide part not completely, in the form of a “lid”, remove the core with seeds, and open the lids. Mash the cheese and mix with eggs (for 500 g of cheese

From the author's book

Sweet pepper stuffed with cheese and olives Sweet pepper – 800 g Olive oil – 60 ml Salt For filling Sheep cheese – 400 g Chili pepper – 5 Olives – 170 g Lemon juice – 120 ml Olive oil – 60 ml Fresh oregano – 10 g 55 min 198 kcal Sweet pepper wash, salt,

• 4 small sweet peppers - any color, but the juicier and meatier the peppers, the tastier it will be;
• 100-120 g feta cheese;
• 1 egg for filling and 1 for breading;
• 50 g flour or breadcrumbs;
• 2 tablespoons of vegetable oil;
• Salt, ground black pepper to taste.

Cooking method:

The peppers must first be baked until soft. It turns out that the Bulgarians even have special device for this purpose - chushkopek :) It is a cylindrical contraption, similar to a double boiler, divided inside into three cells - into three “chushkas”. Well, we will bake the peppers in the oven - as for another recipe, remember - also very delicious peppers with garlic and herb sauce! We wash the peppers, cut off the cap and tail, remove the core, and shake out the seeds. Place the peppers on a baking sheet greased with vegetable oil and bake in an oven preheated to 200 C for half an hour, periodically turning from one side to the other. Dark spots will appear on the peel - this is normal.

When the pepper becomes soft, remove it from the oven, cool and carefully remove the thin skin.

Now let's make the filling. We grated the cheese on a grater, I grated it on a coarse one and then I saw that the recipe indicated on a fine one. However, during the frying process the cheese still became homogeneous. Beat 1 egg into the grated cheese, add salt and pepper, and mix.

We fill the soft baked peppers with the filling - without fanaticism, they are tender, so you don’t need to stuff too much in there.

We prepare two saucers: one with flour, the second with a beaten egg. First roll the peppers in flour, then in the egg and place them in a well-heated frying pan with refined sunflower oil. I also did it differently - dipped it in egg. and then breaded it in breadcrumbs. It’s also delicious - the crust is more textured, but the flour coating holds up better. Fry over medium heat on one side for 3-4 minutes until browned.

Then, carefully turning it over with a spatula, fry on the second side, also for 3-4 minutes, until crispy.

Remove the finished “ingots” with a spatula onto a plate covered with paper napkins, which will absorb excess oil.

And right there, warm, we try the delicious pepper with cheese!

Something tells me that chushki will become your favorite dish!