ReceptnaptárSirom punjene paprike (roasted peppers stuffed with cheese)
Sirom punjene paprike is a favourite starter on Serbian and Macedonian tables: long, thin-fleshed peppers stuffed with salty white cheese and garlic and baked in the oven. The sweetness of the pepper and the saltiness of the feta complement each other well. It is best lukewarm or at room temperature, so it can be prepared ahead, and it is easy to bake just before guests arrive.
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Ingredients
Method
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- Preheat the oven to 200 °C.
- Wash the peppers, cut a lengthways slit in the side of each with a sharp knife and carefully remove the seeds so the pepper stays in one piece.
- Mash the white cheese with a fork in a bowl and mix it with the cream cheese, crushed garlic and chopped parsley.
- Fill the peppers with the cheese cream using a teaspoon.
- Arrange the stuffed peppers in a row on a tray lined with baking paper.
- Drizzle with olive oil.
- Roast at 200 °C for 20-25 minutes until the skins wrinkle slightly and the peppers soften.
- Serve lukewarm or at room temperature.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Slit the pepper down its side and take out the core carefully, because that way it stays in one piece and is easier to fill.
- The cream cheese softens the texture of the filling, so do not leave it out, because feta alone will be a little dry.
- Feta is salty, so do not salt the filling, or only after tasting.
Frequently asked questions
Which pepper is best?
Long, thin-fleshed Hungarian wax peppers (kápia) or pointed sweet peppers are best. For a hotter version, roast one or two hot pointed peppers alongside.
Can it be prepared ahead?
Yes, once stuffed it can wait a few hours in the fridge, and the baked peppers are good cold too. Drizzled with olive oil, they are ideal for a cold platter.
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More south slavic ideas
- Balkan spiced meat patty with onion (pljeskavica)
- Balkan aubergine bake (musaka)
- Balkan fish soup
- Marinated meat skewers (ražnjići)
- Baked sauerkraut with duck (podvarak)
- Courgettes stuffed with spiced mince (punjene tikvice)
- Grilled trout with Balkan spices
- Bosnian pot (bosanski lonac)
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