Incredible peppers resemble Bulgaria with all the respect to other countries. Where else can you find a tool to burn the peppers in? Cheese is another scrumptious ingredient to fill veggies, meat with; or to serve it just like that with many kinds of fresh fruits, veggies, etc. Today, I present to you one of my favourite easy snacks – pickled peppers with Balkan cheese.
Total time: 15 minutes preparation + 15 minutes bake
5 Red bell peppers (orange, yellow, green and red)
125g of soft goat cheese
Few branches of fresh thyme
Sea salt, ground black pepper
2 cloves of garlic, crushed and finely chopped
100g of Mozzarella cheese
A splash of Balsamic vinegar
A handful of fresh parsley
A pinch of chili
First, bake peppers on 180 degrees until blackened and soft within. Then, take them out and cover them in a plastic bag. Place the bag in a bowl filled with cold water and let it sweat for at least 10-15 minutes.
Afterwards, peel the peppers and clean them from the seeds. Try to keep nice rectangular shapes, so you can roll them up, later on.
In a small bowl mix all the ingredients for the filling: goat cheese, thyme, salt, pepper, garlic and Mozzarella cheese. Taste.
Next, place 1 teaspoon of the cheese filling in the middle of a pepper slice. Then, roll them up and fix them with a toothpick. You can also leave them the way they are and layer them with the scrumptious cheese filling.
Place the filled peppers onto a baking sheet in a large baking tray and bake for 10-15 minutes until the cheese is melted. Done.
Take them out and let them cool down entirely. Sprinkle them with olive oil, Balsamic vinegar, sea salt, ground black pepper and fresh parsley. Cover with a cling foil and refrigerate until serving. Serve with a fresh baguette and dry white wine.
Makes 4 serves.