Piperki palneni postni (Vegetable stuffed peppers)

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Piperki palneni postni (Vegetable stuffed peppers)

Piperki palneni postni (Vegetable stuffed peppers) - about this recipe

These Bulgarian stuffed peppers come with a yoghurt sauce.

Servings

Makes 8 stuffed peppers

Ingredients

• 150 ml oil
• 1 large onion, finely chopped
• 3 medium carrots, scraped and finely chopped
• 1 large potato, peeled and finely chopped
• Garlic to taste, crushed
• 3 tomatoes, peeled and chopped
• 1 teaspoon salt
• ½ teaspoons ground black pepper
• 2 tablespoons parsley, finely chopped
• 125 g feta or haloumi, crumbled or grated
• 8 medium-large peppers, top sliced off and seeds and veins removed (reserve the top)
• 150 ml water or vegetable stock

For the sauce

• 150 ml yoghurt
• 2 eggs, beaten
• 1 tablespoon flour
• ¼ teaspoons black pepper
• ½ teaspoons paprika (Hungarian)

Method

1. Heat the oil in a large pan to a medium heat and add the onion, carrots, celery, potato and garlic.
2. Sauté, stirring often, for about 10 minutes.
3. Add the tomatoes and the seasonings, and cook for a further 10 minutes, stirring from time to time.
4. Stir in the parsley and cheese, cook for a further 5 minutes and then remove from heat, setting aside for 10 minutes to cool a little.
5. Pre-heat the oven to 180° C (350° F - gas 4).
6. Meanwhile, spoon the mixture into the peppers and replace the tops.
7. Put the peppers into a large casserole dish, standing upright and pour in the water.
8. Cover the dish and bake for 30 minutes.
9. While the peppers are cooking, make the sauce by combining all the ingredients in a bowl.
10. When the 30 minutes cooking time is up, pour the sauce over the peppers.
11. Carry on cooking until the sauce has thickened and turned golden.
12. Serve immediately.

Serving suggestions

Serve with salad and potatoes and/or rice.

Variations

You can this mixture to stuff other vegetables, eg 8 medium-large tomatoes, 8 medium courgettes or 10-12 artichoke hearts.