Bulgarian Pepper and Cheese Casserole
Experience the vibrant flavors of the Mediterranean with this irresistible Bulgarian Pepper and Cheese Casserole. Roasted bell peppers—soft and slightly charred—form the heart of this dish, perfectly complemented by creamy Bulgarian feta cheese and a rich, savory egg custard. Delicately seasoned with fresh parsley and a hint of paprika, this casserole is both comforting and nutrient-packed. Easy to prepare and baked to golden perfection, it’s perfect as a hearty vegetarian main course or a versatile side dish. With simple ingredients and just 20 minutes of prep time, this recipe will quickly become a family favorite. Explore the wholesome goodness of Bulgarian cuisine in every bite!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 large Bell peppers (red, yellow, or green)
- 200 g Bulgarian feta cheese (or regular feta cheese)
- 5 large Eggs
- 120 ml Whole milk
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Paprika (optional, for garnish)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Line a baking sheet with parchment paper. Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes.
Place the bell pepper halves cut-side down on the baking sheet. Drizzle with 1 tablespoon of olive oil and roast in the oven for 20 minutes or until the skins are blistered and slightly charred.
Remove the bell peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate and let them sit for 10 minutes. This helps loosen the skin.
Once cooled, peel the skins off the bell peppers, then chop them into bite-sized pieces and set them aside.
In a large mixing bowl, beat the eggs with the milk. Gradually whisk in the flour until no lumps remain. Add the salt and black pepper.
Crumble the Bulgarian feta cheese into the egg mixture and stir to combine.
Gently fold the chopped roasted peppers into the mixture.
Grease a medium-sized casserole dish with 1 tablespoon of olive oil. Pour the pepper and egg mixture into the dish, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is set and lightly golden.
Remove the casserole from the oven and let it cool for a few minutes. Sprinkle with fresh chopped parsley and paprika, if desired, before serving.
Cut into portions and serve warm as a main dish or a side.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.8 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 342 mg | 26% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
