Bulgarian Stuffed Peppers with Feta and Eggs (Gluten Free)

If you are like me and you love feta you are going to enjoy these stuffed peppers. They are one of my favorite summer meals. It is an old Bulgarian recipe that every Bulgarian knows and loves. My mom used to make it very often during the Summer, because those sweet peppers were available only during that season. Not all peppers are suitable for this recipe, so please take some time to read my recipe notes before to start cooking.

I love to prepare these stuffed peppers for lunch or dinner and serve with a big tomato and cucumber salad. It is a simple and delicious meal that requires only several ingredients. You are going to need just feta, eggs and peppers. I also like to make a cap out of a tomato to prevent the stuffing from escaping the pepper during baking.

Ingredients for the stuffed peppers

Gypsy Peppers – the type of peppers you use for this recipe is very important. You need a peeper with thin skin that also tastes sweet. I buy gypsy peppers from the local farmer’s market. I can rarely find them in the grocery store. Bell peppers are way to thick for this recipe and my need extra baking time.
Feta Cheese – Bulgarians use white cheese that is similar to feta but instead of sheep milk it is made from cow’s milk. This white cheese is perfect for this recipe, but it is hard to find. I buy this white cheese from a local international grocery store. It looks like this. You can use any feta cheese you like, but make sure that it is in brine. I don’t recommend using feta that is already crumbled, because it has additives and anti-caking agents.
Large eggs – you need two large eggs for this recipe, but if your feta cheese is too dry and crumbly you can add three. The feta and egg mixture has to be creamy.
Tomatoes – I like to cut the caps from small, campari tomatoes to brock the opening of the peppers once they are stuffed. This prevents the feta mixture from escaping the peppers during baking. The tomato caps also taste delicious after baking and go so well with the feta filling.
Salt – Please use your judgment when seasoning. If your feta is too salty you might not need any salt at all.

Helpful tips about making the stuffed peppers

To remove the stem and the seeds from the peppers press the stem down to detach it and then pull it up. If you prefer you can also use a knife and cut around the stem, then pull it up. You have to be careful not to crack the pepper because the stuffing may escape during baking.

I use a small spoon or my fingers to stuff the peppers. Using your fingers can be better because you can prevent possible air pockets in the stuffing.

If you have leftover feta stuffing and no more peppers you can stuff a tomato. You can also add the stuffing around the peppers. When you pour the water on top and bake you will get a creamy sauce for bread dipping.

If the stuffing you have is not enough for all the peppers you have just make more. Add more feta and eggs in a bowl and mix again.

Baking time might be different depending on the oven or the types of peppers you use. Carefully flip the peppers halfway through baking to ensure even cooking on each side.

What else should you know about the stuffed peppers

This recipe is grain and gluten free. Anyone who has an allergy or sensitivity to gluten can consume this meal.

This recipe is also low in carbohydrates. People who are on a low carb or keto diet can eat this meal as long as they don’t serve it with bread.

These stuffed peppers don’t contain meat. Therefore, they are suitable for vegetarians or people who avoid meat for health reasons.

Print Recipe

Bulgarian Stuffed Peppers with Feta and Eggs

Prep Time20

Cook Time40

Total Time1

Course: Dinner, Lunch, Main Course

Cuisine: Bulgarian

Keyword: Eggs, feta, gluten free, keto, low carb, peppers, tomatoes

Servings: 3

Author: The Food Kooky

Ingredients

9-10 gypsy peppers about a pound
salt and pepper to taste
12 oz feta cheese or more if needed
2 large eggs
2-3 campari tomatoes other tomatoes will work too
½ cup water
olive oil (optional) for drizzling

Instructions

Preheat the oven to 400℉ (200℃) or 380℉ (190℃)if you use convection oven.
Wash the peppers. Remove the stem and seeds from the peppers from the top creating an opening in each pepper.
Season the peppers with salt on the inside. If the feta is too salty you can skip that step.
In a bowl add the feta and two eggs Use a fork to mash them together with a fork until there are no big lumps of feta left.
Use a small spoon or you fingers to stuff each pepper with the feta mixture. Arrange the peppers in a baking dish. Mine was 10.5 x 7.5 inches.
Read the blog to find out what to do if you have leftover or not enough stuffing.
Wash the tomatoes and cut several caps from each tomato. Use the caps to seal the opening of the pepper.
Chop leftover tomatoes to small cubes and add them in the baking dish over the peppers. Then add ½ cup of water. You can also drizzle with olive oil.
Bake at 400F for 20 minutes. Then use oven safe utensils to flip the peppers and bake on the other side for another 20 minutes.
Serve while warm. Store leftovers in an airtight container in the refrigerator 3-5 days.

Notes

The type of peppers you use for this recipe is very important. I recommend using gypsy peppers.They have thin skin that also tastes sweet. I buy gypsy peppers from the local farmer’s market. I can rarely find them in the grocery store. Bell peppers are way to thick for this recipe and my need extra baking time.

Baking time might be different depending on the oven brand and model.