Cheese Stuffed Peppers

Cheese Stuffed Peppers

I’ve had these peppers for the first time a few years ago at Gaga‘s home. Something new to me, we usually eat peppers stuffed with a mix of ground meat and rice. And if they are stuffed with cheese, I’ve only had roasted and then stuffed peppers. In this part of Serbia, they don’t skim milk before they make cheese, so cheese is strong and salty. They often use sheep or goat milk cheese. This is one of those dishes Gaga learned from her mom, and I was lucky try the original also. The recipe that follows should be a guide for finding your perfect combination of cheese and peppers.

Cheese Stuffed Peppers

(original recipe)

about 10 small bell peppers
300 g fresh cheese
5 eggs
Vegeta seasoning

Cut out the stems from the peppers and remove seeds. Mix eggs with cheese, season with Vegeta to taste and add a little oil. Use this mixture to stuff peppers and place them in a baking dish. Sprinkle with more oil and bake in a preheated oven in 390°F/200°C.

Version à la aunty Bine: Peppers are red and orange, from her own garden, picked on that day or the day before. Prepared, they are baked in the oven of a wooden stove, until the “look exactly as they should”. We ate them hot, for lunch, but they were also very good when we had them later for supper :)

And now, I want to show you some of the photos I took in this organic garden over the years and seasons I visited :)

Sumrakovac, garden

Note: This is my entry for Weekend Herb Blogging. Host is Simona from Briciole.

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  • Chiara November 11, 2012 7:30 am

    wonderful recipe ! have a nice day…

  • sanja November 11, 2012 1:50 pm

    uuuu, ovo izgleda ekstra!! : )

  • Foodie Bugi November 12, 2012 5:16 am

    I hope I can try these food here in Dubai, UAE.

    Do you know any Serbian restaurant here?

    • Marija November 12, 2012 5:57 am

      Unfortunately, I don’t :( Hope some of the readers does and lets us know.

  • Simona November 12, 2012 9:42 am

    I have also never seen peppers stuffed with cheese and they look really nice. Thank you for contributing this tasty recipe to WHB!

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