Piperki so Sirenje
The Quirky Foodster Team
Ingredients
- Red or green bell peppers — 4
- Sirenje (or feta-style cheese), crumbled — 250 g (9 oz)
- Sour cream or yoghurt — 2 tbsp
- Garlic, minced — 1 clove
- Olive oil — 2 tbsp
- Salt and pepper — to taste
Method
- Roast the peppers whole over an open flame or under a hot grill until charred and blistered.
- Place in a covered bowl to steam for 10 minutes, then peel off the skins and remove the seeds, keeping the peppers as whole as possible.
- Combine the crumbled cheese, sour cream and garlic in a bowl, mixing well.
- Stuff the roasted peppers with the cheese mixture.
- Drizzle with olive oil and season with a little pepper before serving.
Introduction: Roasted peppers stuffed with a creamy white cheese filling, a simple, satisfying North Macedonian side dish.
Cultural Background: Stuffed pepper dishes are common across North Macedonia's produce-forward cooking, and this simple version pairs roasted peppers with the country's beloved sirenje cheese for an easy, flavourful side.
Tips: Handle the roasted peppers gently, as they can be delicate once peeled. Let the peppers cool slightly before stuffing so the filling doesn't melt too much.
Variations: Add a little chopped fresh herb like parsley to the filling. Serve chilled as a cold side, or warm for a heartier dish.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: Best served at room temperature or chilled; not typically reheated.
FAQs:
Q: Can this be made with green peppers instead of red?
A: Yes, either works well, with red peppers giving a sweeter flavour.
Q: What is this dish typically served as?
A: A side dish or light starter alongside a larger North Macedonian meal.
- Red or green bell peppers — 4
- Sirenje (or feta-style cheese), crumbled — 250 g (9 oz)
- Sour cream or yoghurt — 2 tbsp
- Garlic, minced — 1 clove
- Olive oil — 2 tbsp
- Salt and pepper — to taste
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