In the Kitchen

Bulgarian Rhapsody: Peppers Stuffed with Beans

We changed this recipe so much I feel I won’t violate any copyright laws posting it.  You will need:     

  • 1 lb beans
  • 4 red peppers
  • Olive oil
  • 1 onion
  • 2 tbsp Hungarian paprika
  • 1 tbsp chubritsa or greek oregano
  • 1 tbsp salt
  • 2-3 cloves roasted garlic
  • Bulgarian Kashkaval or cheese of your choice (1/2 to 3/4 cup)
  • large pot
  • saute pan
  • casserole dish

Soak beans overnight.  Place the beans in a large pot when ready to cook, cook until they are tender.  Drain the beans, but save some of the water for later (1/2 cup is ok).      

Saute chopped onion in the saute pan with olive oil. Add 1/2 the beans to saute pan and mash (this is where you might need that bean water from earlier).  Simmer until water evaporates.  Add roasted garlic, continue mashing.  Stir in salt, Hungarian paprika, chubritsa, and the remaining whole beans.  Remove from heat.  When cool, add grated cheese.  You don’t want the cheese to melt at this step.     

Clean the peppers and carefully remove their cores.  This is best done with a small but sharp knife you have a lot of control of.  Stuff the bean mixture into the peppers to the top.  Place stuffed peppers in a casserole dish and lightly oil them.  Bake in the oven 30-40 minutes depending on how soft you want the peppers.  I like them crunchy as the bean mixtures is a bit mushy.  If you have any bean mix left over, you can heat it in the saute pan to melt the cheese, then top the peppers after they have baked.  Наздраве!     

The recipe called for Great Northern beans. We used a 7 bean mix from Sprouts and Great Northern Beans together.


We used red and yellow bell peppers. They were both nice, but the yellow peppers were a bit too floral and delicate for the beans and cheese. Red pepper lends itself nicely to this recipe.

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