Bell Peppers Stuffed with Brynza (Chushka Byurek)

Place the peppers in a baking dish or on a sheet pan. Put them in an oven preheated to 220–230°C. Roast for no more than 15–20 minutes — don't let them char. The peppers should not be fully roasted; it's better to slightly undercook them than overcook them (otherwise they'll become too soft and fall apart). Transfer the roasted peppers immediately to a plastic bag and tie it shut.

Mash the brynza with a spoon.

Add 1 egg and mix well.

Peel the cooled peppers. If the skin doesn't come off easily, it's okay to leave some of it on — it won't significantly affect the flavor of the finished dish. Cut off the very top of each pepper and remove the seeds. You should end up with a whole little cup.

Stuff the peppers with the brynza filling — not too much and not too tightly packed.

Dip them in the beaten eggs.

Then coat them in breadcrumbs.

Heat vegetable oil in a skillet. Add the peppers and fry until golden.

Flip them over and fry the other side until golden as well.

They taste best served warm.