Chushki Burek (Roasted Peppers Stuffed with Cheese) — Jewish Food Society

Ingredients

• 12 to 16 small sweet red peppers
• 1 cup (about 4 ounces) crumbled sheep's-milk cheese packed in brine, such as Bulgarian cheese or feta (Valbreso is a good choice)
• ⅓ cup farmer’s cheese or cream cheese
• ½ cup kashkaval or kasseri cheese (use the small holes of a box grater)
• 2 tablespoons ricotta cheese
• ¼ cup grated Parmesan cheese
• 2 large eggs
• Pinch each of kosher salt and freshly ground black pepper
• About 1 cup all-purpose flour for coating
• Canola oil for shallow-frying
• 1 tablespoon unsalted butter
• 1 garlic clove