Chushki Burek (Bulgarian Peppers Stuffed with Cheese and Egg)

Name: Chushki Burek (Bulgarian Peppers Stuffed with Cheese and Egg)
Total time: 1 h
Cuisine: Bulgarian
Ingredients: 8 long sweet pointed peppers, or 4 Romano peppers, halved lengthways; 250g feta, or Bulgarian sirene, crumbled; 3 eggs, 1 for the filling, 2 for coating; 3 tbsp fresh flat leaf parsley, chopped; 60g plain flour; 150ml sunflower oil, for shallow frying; 1 tsp salt

Roasted sweet peppers filled with salty cheese, egg and parsley, then coated in egg and flour and fried until golden.

Nut free

Time1 hr
LevelMedium
Costabout £1.30 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

729kcal
30.6gcarbs
12.7gof which sugars
57.3gfat
22.9gsaturates
24.3gprotein
6.9gfibre
2.8gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

8long sweet pointed peppersor 4 Romano peppers, halved lengthways
250 gfetaor Bulgarian sirene, crumbled
3eggs1 for the filling, 2 for coating
3 tbspfresh flat leaf parsleychopped
60 gplain flour
150 mlsunflower oilfor shallow frying
1 tspsalt

Method

1
Heat the grill to high. Grill the whole peppers for 15 minutes, turning, until the skins are blistered and black. Put them in a bowl, cover and leave for 10 minutes.
15 min
2
Peel off the skins carefully, keeping the stalks on. Make a slit down one side and scoop out the seeds. Pat dry.
3
Mash the feta with 1 egg and the parsley. Taste before salting, feta is already salty. Spoon the filling into each pepper and press it closed.
4
Put the flour on one plate and beat the other 2 eggs with the salt on another. Roll each pepper in flour, then dip in egg.
5
Heat the oil in a wide frying pan over a medium heat. Fry the peppers in batches for 2 to 3 minutes on each side until golden.
6 min
6
Drain on kitchen paper. Serve hot or warm, with plain yoghurt or garlic yoghurt.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.