Roasted peppers stuffed with cheese mix and eggs
Igor Gjozinski
Feb 27, 2026
Updated on
Feb 27, 2026
Public
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
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
Cooking Video
Ingredients
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
1. Clean, deseed and than roast the peppers in the oven or in skillet on stove.
2. Let the peppers cool off.
3. Make the staffing. In a bowl mix 2 eggs, piece of fresh caw cheese ( ricotta), feta cheese (or sheep feta), cottage cheese and shredded parmesan. Add oregano, dill, garlic powder, sweet ground paprika, black pepper and optionally half a tsp hot paprika flakes. Mix well.
4. When have peppers cooled off stuff them with the cheese mixture.
5. Close the stuffed peppers with pieces of fresh tomato.
6. Spread one tsp of basil pesto over each pepper.
7. Drizzle with olive oil.
8. Bake in preheated oven on 180 C for 35 min.
9. Spread one tsp of basil pesto over baked peppers and serve.
Bon appetite
Roasted peppers stuffed with cheese mix and eggs
Created on February 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
1. Clean, deseed and than roast the peppers in the oven or in skillet on stove.
2. Let the peppers cool off.
3. Make the staffing. In a bowl mix 2 eggs, piece of fresh caw cheese ( ricotta), feta cheese (or sheep feta), cottage cheese and shredded parmesan. Add oregano, dill, garlic powder, sweet ground paprika, black pepper and optionally half a tsp hot paprika flakes. Mix well.
4. When have peppers cooled off stuff them with the cheese mixture.
5. Close the stuffed peppers with pieces of fresh tomato.
6. Spread one tsp of basil pesto over each pepper.
7. Drizzle with olive oil.
8. Bake in preheated oven on 180 C for 35 min.
9. Spread one tsp of basil pesto over baked peppers and serve.
Bon appetite