Chushki Byurek (Red Bell Peppers Stuffed with Cheese and Egg)
Chushki byurek is a Bulgarian dish of roasted red peppers filled with salty sheep's cheese and egg, then breaded and fried. The roasting gives the peppers a sweet, smoky softness, and the brined cheese supplies all the seasoning the filling needs. Frying turns the coating crisp while the center sets into a rich, tangy stuffing. It makes a good meatless main with bread, or a hearty starter to share.
Instructions
Roast the peppers until the skins are blistered, then peel them and remove the seeds. Keep the peppers whole so they can hold a filling.
Crumble the sheep's cheese into a bowl and mix it with 4 of the eggs. Add salt only if the cheese seems to need it, since brined cheese is already salty.
Spoon the cheese and egg mixture into the peppers, filling each one evenly.
Beat the remaining 2 eggs in a shallow dish. Roll each stuffed pepper in breadcrumbs, then in the beaten egg, so the coating covers the pepper completely.
Heat sunflower oil in a pan and fry the breaded peppers until the coating is golden and the filling is set. Turn them carefully so the coating stays intact.
Serve the peppers sprinkled with finely chopped parsley.
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