Roasted Peppers Stuffed with a Rich Cheese Mix and Eggs
Igor Gjozinski
2/27/2026
Updated on
4/29/2026
Public
Cooking Video
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Easy
Servings:
2
Total Weight:
766g
Time Breakdown
Preparation
15m
Cooking
1h 10m
Total Time
1h 25m
Nutrition
2
332
Calories
2
23.2 g
Protein
2
18.3 g
Carbs
2
19.9 g
Fat
Sugar:
6.9 g
Fiber:
2.2 g
Saturated Fat:
5.6 g
Unsaturated Fat:
1.3 g
Trans Fat:
0 g
Cholesterol:
148.8 mg
Sodium:
49.6 mg
Calcium:
151.4 mg
Iron:
1mg
Potassium:
409.8mg
Salt:
0.5g
Ingredients 7
Servings:
Red Bell Pepper
400
Gram
112.0
4.0g
26.4g
0.8g
Fresh cow cheese
80
Gram
88.8
10.0g
3.2g
4.0g
cottage cheese (urda)
50
Gram
66.0
6.4g
1.7g
3.8g
Sheep Cheese
40
Gram
124.0
7.2g
4.8g
10.0g
Parmesan cheese
30
Gram
119.4
9.9g
0.0g
8.7g
Egg
160
Gram
104.0
8.9g
0.5g
7.0g
Extra virgin olive oil
6
Gram
49.4
0.0g
0.0g
5.5g
Cooking Instructions
A vibrant, Mediterranean-inspired dish featuring sweet roasted peppers packed with a savory, multi-cheese egg filling, topped with aromatic basil pesto.
Instructions:
Prepare the peppers: Clean and deseed the peppers, then roast them either in the oven or in a skillet on the stove.
Cool: Allow the roasted peppers to cool down completely.
Make the stuffing: In a bowl, mix together 2 eggs, a piece of fresh cow's cheese (like ricotta), feta cheese (or sheep's feta), cottage cheese, and shredded parmesan. Season with oregano, dill, garlic powder, sweet ground paprika, black pepper, and optionally, half a teaspoon of hot chili flakes. Mix well.
Stuff the peppers: Once the peppers have cooled, stuff them generously with the cheese and egg mixture.
Seal them: Close the top of each stuffed pepper with a slice of fresh tomato to keep the filling inside.
Add pesto: Spread one teaspoon of basil pesto over the top of each pepper.
Drizzle: Drizzle the peppers lightly with olive oil.
Bake: Bake in a preheated oven at 180°C (350°F) for 35 minutes.
Finish and serve: Spread one more teaspoon of fresh basil pesto over the baked peppers just before serving.
Bon appetit!