Description

Ingredients

• Pepper base 🫑
• 🫑 500 g mini sweet peppers (18 oz) Original: 🫑 500 g mini sweet peppers (18 oz)
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz) Original: 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• 🧂 3 g fine sea salt (½ tsp / 0.1 oz) Original: 🧂 3 g fine sea salt (½ tsp / 0.1 oz)
• ⚫ 1 g black pepper (½ tsp / 0.04 oz) Original: ⚫ 1 g black pepper (½ tsp / 0.04 oz)
• Creamy kajmak filling 🧀
• 🧀 180 g kajmak (¾ cup / 6.3 oz) Original: 🧀 180 g kajmak (¾ cup / 6.3 oz)
• 🧀 150 g white brined cheese or feta, crumbled (1 cup / 5.3 oz) dairy Original: 🧀 150 g white brined cheese or feta, crumbled (1 cup / 5.3 oz)
• 🥣 60 g thick yogurt or sour cream (¼ cup / 2.1 oz) dairy Original: 🥣 60 g thick yogurt or sour cream (¼ cup / 2.1 oz)
• 🧄 4 g garlic, finely grated (1 small clove / 0.14 oz) Original: 🧄 4 g garlic, finely grated (1 small clove / 0.14 oz)
• 🌿 10 g fresh parsley, finely chopped (¼ cup / 0.35 oz) Original: 🌿 10 g fresh parsley, finely chopped (¼ cup / 0.35 oz)
• 🌶️ 2 g mild paprika (1 tsp / 0.07 oz) Original: 🌶️ 2 g mild paprika (1 tsp / 0.07 oz)
• 🍋 10 ml lemon juice (2 tsp / 0.34 fl oz) Original: 🍋 10 ml lemon juice (2 tsp / 0.34 fl oz)
• Ajvar glaze 🌶️ Original: Ajvar glaze 🌶️
• 🌶️ 80 g ajvar (⅓ cup / 2.8 oz) Original: 🌶️ 80 g ajvar (⅓ cup / 2.8 oz)
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz) Original: 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• 🍯 7 g honey (1 tsp / 0.25 oz) Original: 🍯 7 g honey (1 tsp / 0.25 oz)
• 🍋 5 ml lemon juice (1 tsp / 0.17 fl oz) Original: 🍋 5 ml lemon juice (1 tsp / 0.17 fl oz)
• Finish 🌿 Original: Finish 🌿
• 🌿 5 g fresh parsley, finely chopped (2 tbsp / 0.18 oz) Original: 🌿 5 g fresh parsley, finely chopped (2 tbsp / 0.18 oz)
• 🌶️ 1 g chili flakes, optional (½ tsp / 0.04 oz) Original: 🌶️ 1 g chili flakes, optional (½ tsp / 0.04 oz)
• 🥖 300 g warm flatbread or crusty bread, for serving (10.6 oz) gluten Original: 🥖 300 g warm flatbread or crusty bread, for serving (10.6 oz)

Preparation

• Prepare the peppers 🫑 Heat the oven to 220°C (425°F). Halve the mini peppers lengthwise and remove the seeds. Place them cut-side up on a baking tray lined with parchment.
• Roast until glossy 🔥 Drizzle the peppers with olive oil, then season with salt and black pepper. Roast for 12 min until softened, lightly blistered around the edges, and still strong enough to hold the filling.
• Mix the kajmak filling 🧀 In a bowl, combine kajmak, crumbled white brined cheese, yogurt, garlic, parsley, paprika, and lemon juice. Mix until creamy but still slightly textured. Taste before adding extra salt because the cheese and kajmak are already salty.
• Fill generously 🥄 Let the roasted peppers cool for 5 min. Spoon the kajmak filling into each pepper half, keeping the filling slightly raised so every piece looks rich and abundant.
• Make the ajvar glaze 🌶 In a small pan, warm ajvar, olive oil, honey, and lemon juice over low heat for 2–3 min, just until glossy and spoonable. Do not boil, because the glaze should stay smooth and bright.
• Finish and serve ✨ Drizzle the warm ajvar glaze over the stuffed peppers. Sprinkle with parsley and chili flakes if using. Serve warm or at room temperature with flatbread or crusty bread.

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