Roasted Peppers Stuffed with a Rich Cheese Mix and Eggs

Name: Roasted peppers stuffed with cheese mix and eggs
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 400 Gram Red Bell Pepper; 80 Gram Fresh cow cheese; 50 Gram cottage cheese (urda); 40 Gram Sheep Cheese; 30 Gram Parmesan cheese; 160 Gram Egg; 6 Gram Extra virgin olive oil

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Total: 1 h 25 min
Prep / cook: 15 / 70 min
Servings: 2
Ingredients: 7
Per serving: 332 kcal

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Roasted peppers stuffed with cheese mix and eggs

Ingredients 7

Servings:

Fractions

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

Homolje

66.0 6.4g 1.7g 3.8g

Sheep Cheese

40 Gram

Nikolovi

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

Steps 10

A vibrant, Mediterranean-inspired dish featuring sweet roasted peppers packed with a savory, multi-cheese egg filling, topped with aromatic basil pesto.

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.

50 Gram cottage cheese (urda) 160 Gram Egg
Stuff the peppers: Once the peppers have cooled, stuff them generously with the cheese and egg mixture.

160 Gram Egg
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!

Cooking Video

Igor Gjozinski Updated on 4/29/2026 Public

Classification

Category: Main Dish

Cuisine: Not specified

Difficulty: Easy

Servings: 2

Total Weight: 766g

Time Breakdown

15 min

70 min

Preparation

15m

Cooking

1h 10m

Total Time

1h 25m

Nutrition

Per Serving Per 100g Total

332

Calories

23.2 g

Protein

18.3 g

Carbs

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

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Roasted peppers stuffed with cheese mix and eggs

Created on 2/27/2026

Total Time: 1h 25m

Servings: 2

Difficulty: Easy

Category: Main Dish

Nutrition Facts (per serving)

Calories: 332

Protein: 23.2g

Carbs: 18.3g

Fat: 19.9g

Ingredients

400 Gram Red Bell Pepper
80 Gram Fresh cow cheese
50 Gram cottage cheese (urda)
40 Gram Sheep Cheese
30 Gram Parmesan cheese
160 Gram Egg
6 Gram Extra virgin olive oil

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!