Fried Cheese-Stuffed Peppers (Chushki Byurek)
Чушки бюрек Chushki byurekSay it: CHOOSH-kee BYOO-rek
Chushki byurek is a Bulgarian meze that pairs sweet roasted peppers with a salty sirene-and-egg filling and a crisp egg-and-breadcrumb shell. It shows up with drinks, as a light lunch, or as a summer supper when red peppers are plentiful. The coating goes on in two passes—egg, crumbs, then egg again—so the fried surface turns deeply golden and shatters at the first bite, a texture that recalls the pastry in a burek. Jarred roasted peppers make the dish manageable year-round; fresh sweet peppers give it the best flavor in season.
Fried Cheese-Stuffed Peppers (Chushki Byurek)
Чушки бюрек, Chushki byurek
Pronounced CHOOSH-kee BYOO-rek
- Serves
- 6
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the peppers and filling
For the breading
Method
For fresh peppers, char them whole over a gas flame or under a hot broiler, turning until the skin blisters and blackens on all sides. Cover them in a bowl for 10 minutes, then slip off the skins. Cut a slit down one side, remove the stem and seeds, and keep the pepper as whole as you can. For jarred roasted peppers, drain them well. Dry every pepper inside and out with paper towels.
Crumble the sirene or feta into a bowl. Add the 2 eggs, softened butter, and parsley. Mash with a fork, then stir until the mixture is thick and even.
Spoon about 2 to 3 tablespoons of filling into each pepper, adjusting for its size. Avoid packing it too full: the filling puffs a little in the hot oil, so leave some headroom and press the pepper's sides closed gently.
Set out three shallow bowls. one with the flour, one with the 4 beaten eggs, and one with the breadcrumbs. Line a tray with parchment or wax paper.
Take one stuffed pepper at a time. Roll it in flour and tap off the excess, dip it in beaten egg and let the drips fall, then press it into the breadcrumbs. Dip it in the beaten egg once more, turning to coat all sides, and set it on the lined tray. Repeat with the rest. Leave the breaded peppers for 10 minutes while the oil heats; this helps the coating hold.
Pour oil into a deep, heavy skillet to about 1/2 inch (1.5 cm). Warm over medium heat until it shimmers and a pinch of breadcrumbs sizzles at once, around 350°F (175°C).
Fry the peppers in uncrowded batches, 2 to 3 minutes per side. Turn them carefully with tongs and continue until they are deep golden brown and crisp all over.
Drain on paper towels and serve warm.
Regional variant: Baked chushki byurek (чушки бюрек на фурна)
Coat the stuffed peppers as directed, then set them on a parchment-lined baking sheet and brush the tops lightly with oil or melted butter. Bake at 400°F (200°C) for 20–25 minutes, turning once, until the crust is golden and crisp. This version has a drier crust than the fried one.
Cook's notes
- Jarred whole roasted peppers are a good shortcut. Drain them and dry them thoroughly; extra moisture can make the cheese filling soggy.
- If the filling feels loose, work in more crumbled cheese or a spoonful of fine breadcrumbs.
- Choose sunflower or vegetable oil for frying. Olive oil can burn at this temperature and can mask the cheese filling.
Serve with
Serve the peppers warm with garlicky yogurt sauce, plain Bulgarian yogurt, or a fresh tomato-and-cucumber salad.
Make ahead and storage
Keep fried peppers in the refrigerator for up to 2 days. Reheat them in a 350°F (175°C) oven or a dry skillet until the crust crisps again.
