Chushki Burek with Feta Cheese and Herbs

Ingredients

• 6 large bell peppers 6 large bell peppers
• 200g (7oz) feta cheese, crumbled 200g (7oz) feta cheese, crumbled
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh mint, finely chopped 1 tablespoon fresh mint, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the bell peppers and remove the seeds and membranes.
3. 3.
   In a mixing bowl, combine the crumbled feta cheese, chopped parsley, dill, mint, onion, garlic, olive oil, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff each bell pepper with the feta cheese mixture, ensuring they are filled to the top.
5. 5.
   Place the stuffed peppers in a baking dish and drizzle with a little olive oil.
6. 6.
   Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and slightly charred.
7. 7.
   Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Feta cheese — Use high-quality feta cheese for the best flavor and texture. If you prefer a milder taste, you can substitute it with a milder cheese like ricotta or cottage cheese.
• Bell peppers — Choose large, firm bell peppers with vibrant colors for the best results. You can use a mix of different colored peppers to add visual appeal to the dish.
• Fresh herbs — Opt for fresh herbs as they provide a more intense flavor. If you don't have access to fresh herbs, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• To add a smoky flavor to the dish, you can roast the bell peppers on a grill or over an open flame before stuffing them.
• For a spicier version, add a pinch of chili flakes or a finely chopped chili pepper to the feta cheese mixture.
• Serve the Chushki Burek with a dollop of Greek yogurt or sour cream for a creamy contrast.
• Leftover stuffed peppers can be refrigerated and enjoyed cold the next day as a refreshing snack or added to salads.
• Experiment with different herbs and spices to customize the flavor of the stuffing according to your preference.

Serving advice

Serve the Chushki Burek as an appetizer or a side dish. It pairs well with a fresh salad and crusty bread. Garnish with a sprinkle of fresh herbs for an extra touch of freshness.

Presentation advice

Arrange the stuffed peppers on a platter, ensuring they are evenly spaced and upright. Drizzle a little olive oil over the top and garnish with a sprig of fresh herbs. The vibrant colors of the peppers will create an eye-catching display.