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)
- Preheat the Oven:
- Set to 375°F (190°C)
- Position rack in middle
- Prepare Baking Dish:
- Line with parchment paper
- Lightly oil if needed
Pepper Preparation (10 minutes)
- 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)
- Prepare Base:
- Beat eggs in large bowl until well combined
- Season with salt and pepper
- Prepare Vegetables:
- Dice tomatoes finely
- Chop green onions thinly
- Mince garlic cloves
- Chop fresh herbs
- Prepare Protein Components:
- Cube sausage/ham into small pieces
- Grate cheese
- Combine Filling:
- Mix all ingredients thoroughly
- Ensure even distribution
Assembly and Baking (40 minutes)
- Fill Peppers:
- Spoon mixture into pepper halves
- Fill to the brim
- Arrange in baking dish
- 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
- Choose bright, firm peppers
- Don’t skip oiling the peppers
- Cut peppers evenly for uniform cooking
- Let rest 5 minutes before serving
- 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
- Vegetarian Version:
- Replace meat with mushrooms
- Add extra cheese
- Include quinoa for protein
- Spicy Option:
- Add diced jalapeños
- Include red pepper flakes
- Use pepper jack cheese
- 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.
