Stuffed Roasted Peppers with Feta/Punjene Pecene Paprike sa Fetom

A few weekends ago, my husband I went to one of our favorite Balkan restaurants in our area for brunch. Along with the usual Balkan specialties and daily specials, they have a delicious appetizer that I try to avoid but usually give in to and order. Roasted peppers stuffed with a generous handful of feta, rolled into a ball, coated with breading, and deep fried. I know. Sounds amazing right? On more than one occasion I’ve had the whole thing myself. So I decided to try an adapted, baked version at home and named it Stuffed Roasted Peppers with Feta.

I don’t fry things very often, preferring to bake and saute. So while I enjoyed that appetizer that weekend, I thought about trying to recreate a baked version, and let me tell you. It is just as delicious. I do spice up my cheese filling just a little bit to take it to the next level but you don’t have to. You can simply stuff it with plain feta cheese and you’ll still get the delicious combination of smokey roasted peppers, tangy and salty cheese, and delicious toasted bread crumbs. Let’s be honest, the breaded coating is my favorite part 🙂

I hope you give this recipe a try very soon; I know you’ll be making it over and over again.

By the way, are you following me on Instagram? That’s where I showed off that appetizer first and everyone asked about it! Follow me here!

For more recipes like this check out the appetizer section!

Stuffed Roasted Peppers with Feta/Punjene Pecene Paprike sa Fetom

Recipe by The Balkan HostessCourse: AppetizersCuisine: Balkan

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Roasted peppers stuffed with a feta cheese mixture, breaded, and baked to deliciousness.

Ingredients

• 6-8 roasted peppers (peeled with seeds removed)

• 3 cups (g) plain bread crumbs

• 3 cups (g) all-purpose flour

• 3 eggs

• Oil

• Cheese Filling

• 3 cups (500-750 g) crumbled feta

• 3 tablespoons (45 g) sour cream

• 1-2 tablespoons (15-30 g) kajmak or cream cheese

• 2 cloves garlic, grated (optional)

• Salt, to taste

• Black pepper (biber), to taste

Directions

• Preheat oven to 350 F / 175 C. Grease a baking dish with oil lightly.
• Combine all of the filling ingrediants into a bowl and mix well. Set aside.
• Pour the flour and bread crumbs into seperate plates set aside. Add the eggs to a bowl, whisk well and set aside.
• Place a roasted pepper onto a flat surface. Spoon filling into the center of the pepper, fold the outer ends toward the middle and roll the pepper closed.
• Roll the stuffed pepper in flour first to coat fully, then into the eggs, and finally the bread crumbs. Place finished pepper into the baking dish and continue assembling the remaining peppers in the same way.
• Once all the ingrediants have been used up drizzle a small amount of oil over the top of the peppers and bake for 35-40 minutes or until golden brown on top.
• Allow to cool slightly and enjoy hot.