Pulni Chushki na Lili Milanova
Loose translation: “Bulgarian stuffed peppers with a few extra Bulgarian words added.” Recipe graciously provided by Jasmina The Almost-Bulgarian of Brooklyn, New York.
Ingredients:
- 6 green frying peppers (the light green kind with the thin skin, sometimes called Italian peppers). Try to purchase the straightest peppers possible, as you’ll need to halve them and fill them with a gooey egg mixture.
- 12 eggs
- Bulgarian feta cheese
- chopped dill
Directions:
Drink some Bulgarian rakia, then preheat oven to 375. Beat eggs, crumble feta into beaten eggs (use as much as you’d like), stir in chopped dill. Add pepper to taste, and maybe take an extra sip of rakia.
Halve and seed the peppers. Pour egg mixture in. You may need to use errant pepper pieces to prop up the peppers so that they don’t spill. Perhaps a better idea would be to use a muffin pan so that the peppers can balance?
Roast for 30 minutes, covered (or until the eggs are baked). Put eggs in broiler for 2 minutes until top of eggs are brown.
Eat with enormous quantities of kebapche, kartofki, banitsa, shopska salad, and tarator.
yes… eat enormous quantities
