This is one of the traditional, specific Bulgarian dishes, which are part of the Christmas eve dinner, but which are also a tasty vegetarian option for the winter months. The dish can be prepared with onion instead of leek, but it tastes much better with leek or with a leek-onion mixture. Chili paprika is optional, of course, for the people who do not like hot taste, a plain red pepper can be used. Sauerkraut juice gives additional specific taste to the stuffed peppers and if you have some chopped sauerkraut, you can put it on the bottom of the baking tin or you can wrap the peppers into sauerkraut leaves.
- 10 sun-dried red peppers
- 1 cup white beans
- 2 stalks of leek, chopped finely
- 60 g (2 oz) sunflower oil
- 1 tsp dried savory
- 1 Tbsp chili paprika
- 1 Tbsp dried peppermint
- 1 Tbsp salt
- 2 cups sauerkraut juice
Soak beans in warm water for 24 hours.
Discard water, cover beans with warm water and let boil. After 1-2 minutes of boiling, discard again the water, rinse well the beans, cover again with water and boil for about 1 1/2 hours until ready.
Put sun-dried peppers in a bowl, add enough boiling water to cover and let soak for half an hour.
Stew leek for 10-15 minutes in the oil, add salt, beans, paprika, peppermint and savory and mix well. Set aside to cool slightly for 10 minutes.
Meanwhile preheat oven to 180 C (365 F).
Take peppers out of the water and stuff each one with the mixture, using a tablespoon. Arrange peppers on a baking tin, add the sauerkraut juice and bake for 30-40 minutes.