Warm Bulgarian Stuffed Peppers with Cheese

A delightful warm appetizer inspired by Bulgarian flavors — roasted small peppers filled with a creamy mix of goat telemea, kasseri cheese, and fresh herbs. Perfect for entertaining or as a cozy starter.

🕒 Prep Time: 20 min

🔥 Cook Time: 40 min

🍽️ Servings: 3 small peppers

🧾 Ingredients

3 small roasted peppers (Kapias recommended)
100 g goat telemea cheese (or feta)
100 g kasseri cheese (or similar semi-hard cheese)
50 g fresh cow cheese (or ricotta)
1 tbsp sour cream (or Greek yogurt)
A few sprigs fresh dill (or substitute oregano or herbes de Provence)
1 egg yolk
1/4 tsp freshly ground black pepper
Salt (to taste)

👨‍🍳 Instructions

Roast the Peppers
- Roast peppers in the oven at 250°C (480°F) for 25–30 minutes, turning halfway to color all sides.
- Place roasted peppers in a covered bowl or wrap with foil to steam for easier peeling.
Prepare the Filling
- Grate the telemea and kasseri cheeses finely.
- Mix together with fresh cow cheese, sour cream, egg yolk, plenty of black pepper, and chopped dill until smooth and creamy.
Peel & Clean the Peppers
- Carefully peel the skin off the steamed peppers without tearing them.
- Make a lengthwise incision from stem to near the tip, cutting out a thin slice (about half a finger’s width) to create space.
- Remove seeds and membranes through the incision.
Stuff & Prepare for Baking
- Fill each pepper with the cheese mixture using a teaspoon.
- Sprinkle grated kasseri or another semi-hard cheese on top to form a golden crust.
Bake under Grill
- Place peppers in an ovenproof dish and grill (broil) for about 10 minutes until the cheese is nicely browned and bubbling.
- If no grill, bake at 200°C (390°F) until golden.
Serve Warm
- Serve immediately as a delicious warm appetizer.

📝 Final Thoughts

This appetizer brings together smoky roasted peppers and creamy, flavorful cheese filling, finished with a perfect golden crust. A great way to impress guests with simple ingredients and authentic Bulgarian taste.