Baked Peppers Stuffed with Bulgarian Cheese and Eggs

Remove the pepper seeds, prick in several places with a fork and salt inside.

Put a hazelnut-sized piece of butter into each pepper.

Peel and deseed the tomato and finely chop the flesh. Beat the eggs with a fork, add the crumbled cheese and tomato and mix.

Fill the peppers with the mixture.

Arrange in an oiled baking dish, drizzle with 2–3 tablespoons oil and sprinkle with a few pinches of salt if desired.

Bake in a preheated oven at 180 °C for 40 minutes. The peppers can also be eaten cold.