Stuffed Bulgarian Sweet Peppers (Better Than Pizza!)

I’m thrilled to share this game-changing stuffed pepper recipe that has become my twice-weekly dinner staple. Drawing inspiration from traditional Eastern European cuisine while adding a modern twist, these stuffed peppers combine the sweetness of Bulgarian peppers with a savory, protein-rich filling that’s truly more satisfying than pizza!

Why This Recipe is Special

These stuffed peppers offer a perfect balance of proteins, vegetables, and healthy fats, all wrapped in nature’s perfect vessel – sweet Bulgarian peppers. The combination of eggs, cheese, and protein creates a filling meal that’s both nutritious and incredibly satisfying. Plus, it’s naturally gluten-free and low-carb!

Ingredients

For the Peppers:

• 4 large Bulgarian sweet peppers
• 2 tablespoons vegetable oil

For the Filling:

• 4 large eggs
• 2 medium tomatoes (200g / 7 oz)
• 2-3 green onion stalks
• 80g (2.8 oz) sausage or ham
• 100g (3.5 oz) cheese
• 2 cloves garlic
• Fresh dill or basil to taste
• Salt and black pepper to taste

Equipment Needed

• Baking dish
• Parchment paper
• Mixing bowl
• Grater
• Cutting board
• Sharp knife
• Fork for beating eggs

Detailed Instructions

Preparation Phase (15 minutes)

1. Preheat the Oven:

• Set to 375°F (190°C)
• Position rack in middle

1. Prepare Baking Dish:

• Line with parchment paper
• Lightly oil if needed

Pepper Preparation (10 minutes)

1. Clean and Cut Peppers:

• Wash thoroughly
• Pat dry completely
• Cut in half lengthwise
• Remove seeds and membranes carefully
• Brush with vegetable oil

Creating the Filling (15 minutes)

1. Prepare Base:

• Beat eggs in large bowl until well combined
• Season with salt and pepper

1. Prepare Vegetables:

• Dice tomatoes finely
• Chop green onions thinly
• Mince garlic cloves
• Chop fresh herbs

1. Prepare Protein Components:

• Cube sausage/ham into small pieces
• Grate cheese

1. Combine Filling:

• Mix all ingredients thoroughly
• Ensure even distribution

Assembly and Baking (40 minutes)

1. Fill Peppers:

• Spoon mixture into pepper halves
• Fill to the brim
• Arrange in baking dish

1. Baking Process:

• Place in preheated oven
• Bake 30-40 minutes
• Look for golden top
• Filling should be set

Storage Tips

• Refrigerator: Up to 3 days
• Freezer: Up to 2 months
• Reheat in oven for best results

Nutrition Information

Per stuffed pepper half:

• Calories: 220
• Protein: 12g
• Healthy Fats: 15g
• Carbohydrates: 8g
• Fiber: 2g
• Vitamin C: 169% DV
• Calcium: 15% DV
• Iron: 8% DV

Pro Tips for Perfect Results

1. Choose bright, firm peppers
2. Don’t skip oiling the peppers
3. Cut peppers evenly for uniform cooking
4. Let rest 5 minutes before serving
5. Use freshly grated cheese for best melting

Serving Suggestions

• As main course with salad
• Perfect for lunch boxes
• Great for meal prep
• Excellent for brunch

Variations

1. Vegetarian Version:

• Replace meat with mushrooms
• Add extra cheese
• Include quinoa for protein

1. Spicy Option:

• Add diced jalapeños
• Include red pepper flakes
• Use pepper jack cheese

1. Mediterranean Style:

• Add olives
• Use feta cheese
• Include sun-dried tomatoes

This recipe proves that healthy, home-cooked meals can be more satisfying than takeout! Perfect for busy weeknights, these stuffed peppers offer a protein-rich, vegetable-forward meal that’s both nutritious and delicious. The combination of sweet peppers with savory filling creates an irresistible dish that will have your family requesting it again and again.