Stuffed Roasted Red Peppers With Cheese
(Peynirli Kozlenmis Kirmizi Biber Dolmasi)
4-5 long sweet red peppers
Extra virgin olive oil
~1/2 cup feta cheese and ricotta cheese
2 tbsp fresh parsley, finely chopped
1 egg white
Pinch of red pepper flakes
Cut off the tops of the peppers using a small knife, but don't throw them away as you will put them back on after you put in the filling. Clean out the seeds inside the peppers.
Mix all the filling ingredients. Stuff the peppers with a teaspoon, but don't overdo it. Leave some room at the top. While filling the peppers, don't push the filling in, instead tap the peppers vertically on the counter. Close the tops with the tops of the peppers as seen in the picture above. Drizzle some olive oil all over the surface of the peppers and place them on oven tray.
Preheat the oven to 400 F (200 C). Place the tray on the middle rack and bake until the peppers are lightly roasted. Serve while still warm with Turkish black olives, Simit and Turkish Tea for breakfast or lunch or brunch on weekends:)