Best 3 Bulgarian Pepper And Cheese Casserole Recipes
**Explore the Culinary Delights of Bulgaria: A Journey of Flavors with Peppers and Cheese**
Embark on a tantalizing culinary journey to the heart of Bulgaria, where the fusion of peppers and cheese creates a symphony of flavors in the traditional casserole. This delectable dish, known as "Bulgarian Pepper and Cheese Casserole," is a celebration of fresh, vibrant ingredients, capturing the essence of Bulgarian cuisine. At its core, the casserole features a vibrant array of bell peppers, each color contributing its unique sweetness and texture to the dish. Combined with a medley of herbs, spices, and aromatic vegetables, the peppers are transformed into a flavorful medley. Nestled amidst this colorful ensemble is a generous helping of cheese, melting and oozing into every crevice, adding a rich, creamy element that elevates the casserole to new heights of indulgence. Discover the secrets behind this culinary treasure as we delve into the detailed recipes, unlocking the techniques and ingredients that bring this Bulgarian masterpiece to life.
GYUVECHE
Bulgarian Gyuveche. Ingredients 1lb ground beef 5 medium size potatoes, sliced 1 carrot, chopped 1 stalk celery, chopped 1 red pepper, chopped 1 tomato, ch
Provided by Neli Howard | Delicious Meets Healthy
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Brown ground beef and season with salt and pepper.
- While browning beef, arrange half of sliced potatoes at the bottom of the pot.
- Sprinkle half of chopped carrots, celery, red bell pepper, tomato and onion over the potatoes. Season with salt, pepper, paprika and chubritsa.
- Spread browned ground beef over the vegetables in the pot and season with salt, pepper and paprika
- Add another layer of potatoes, carrots, celery, red bell pepper, tomato and onion. Season with salt, pepper, paprika and chubritsa.
- Add one cup of water and 1 ½ tbsp of olive oil
- Cover with lid and bake at 450 F for about 30 min.
- Carefully take the pot out of the oven and crack four eggs on top of the vegetables.
- Bake for another 10 min until the eggs are set.
- Season to taste and serve with chopped parsley.
Nutrition Facts : Calories 192 kcal, Carbohydrate 4 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 122 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving
CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY
Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
- Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
- Stir in the reserved pasta water.
- Toss in the cooked pasta. Reduce the heat to low.
- Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
- Season with salt, if desired.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram
BULGARIAN CHUSHKI BUREK (BULGARIAN PEPPERS BUREK)
Make and share this Bulgarian Chushki Burek (Bulgarian Peppers Burek) recipe from Food.com.
Provided by Botha
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the sauce:.
- Mix together the garlic and the spices and then add the yoghurt and then the oil and the vinegar.
- Cool the sauce in the fridge before you serve it.
- For the peppers:.
- Barbecue the peppers (or fry them without oil) until their skin becomes dark brown (be careful not to burn the peppers). Then peel off the skin, clean the handle and the seeds from inside.
- Grind the white feta cheese, the yellow cheese and the tomato and mix them all together. You can add 100ml of the feta cheese water so that the mixture will not be too thick.
- Mix 1 egg and add them to the cheese mixture then add all the spices.
- Fill the peppers with the ready cheese mixture.
- In two separate bowls put the bread crumbs and in the other mix 4 eggs with a pinch of salt and a pinch of baking powder.
- Boil in a pan oil at 180°C and then dip the already filled peppers in the bowl with the eggs, then in the bowl with the bread crumbs, and then again in the eggs and fry them in the oil.
- Serve the peppers hot with a sour sauce.
Nutrition Facts : Calories 1139.6, Fat 78.2, SaturatedFat 27, Cholesterol 375.6, Sodium 2371.3, Carbohydrate 73.3, Fiber 8, Sugar 16.8, Protein 38.3
Tips:
- Use fresh, ripe peppers: This will give your casserole the best flavor.
- Roast the peppers before using them: This will help to caramelize the natural sugars in the peppers and give them a smoky flavor.
- Use a variety of cheeses: This will give your casserole a more complex flavor and texture.
- Don't be afraid to experiment with different spices and herbs: This is a great way to customize the casserole to your own taste.
- Serve the casserole hot and bubbly: This is when it will be at its best.
Conclusion:
Bulgarian pepper and cheese casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover peppers and cheese. With its simple ingredients and bold flavors, this casserole is sure to be a hit with your family and friends.
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