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1 tablespoon parsley ; fresh, for filling
2 egg(s) ; beaten, leaving 1 for filling
1/2 cup all-purpose flour ; seasoned
1/2 ounce feta cheese ; finely crumbled, for filling
olive oil ; enough for shallow frying
4 green bell pepper ; whole
1 small chili pepper ; seeded and finely chopped, for filling
Submitted by boz
This Bulgarian dish may vary from place to place within the region . Usually served as appetizer or light snack
Cal: 162 Fat: 4g Carbs: 24g Protein: 8g Fiber: 3g
Original recipe serves 3
½ 2x 3x Reset
Ingredients (serves 3)
Directions
Slit open peppers and remove seeds and core, leaving pepper intact. Cook peppers on a preheated grill until skin is charred and blackened. Place peppers on a plate and leave for 10 minutes, covered with plastic film. Peel skin away from skin using a sharp knife. Combine all filling ingredients in a bowl and divide among the four peppers. Reshape peppers as needed. Dip flour, and then egg, and then flour again. Fry peppers in oil gently for 6-8 minutes or until golden brown and the filling is set. Drain on paper towel before serving. Serves 2 to 4.
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