Recipe by: Assia Turner

Source: Family recipe

Serves: 10 stuffed peppers


  • 4 Tbsp canola oil ( or other cooking oil)
  • 10 small bell peppers or 10 Poblano peppers (sweet, not hot), assorted colors)
  • 2 carrots, finely diced
  • 2 onions, finely diced
  • 2 celery stalks, finely diced
  • 1 can of butter beans
  • 1 can of red beans
  • 1 can of finely diced tomatoes
  • 1 Tbsp dried parsley*, or to taste
  • 1 Tbsp dried oregano*, or to taste
  • 1 Tbsp dried mint*, or to taste
  • Salt and pepper to taste
  • Drizzle of olive oil
  • Plain yogurt for serving (optional)


  • Preheat the cooking oil in a pan.
  • Sauté the onion until it starts getting translucent. Add the carrot and celery.
  • When the carrot and celery have started to soften up, add the tomatoes, parsley, oregano, mint, salt and pepper to taste. Mix everything well to combine.
  • After the water from the tomatoes has evaporated a little, add the beans. Stir for about 2 mins and take off the heat.
  • Preheat the oven to 180 C (350 F).
  • Wash and deseed the peppers, leaving peppers whole. Salt and pepper the inside of each pepper before stuffing.
  • Stuff the peppers with the bean/vegetable mixture. Make sure they do not have hollow pockets in them
  • Arrange in a roasting pan (lying down or standing). Drizzle with olive oil.
  • Pour some water on the bottom of the pan to help an even bake.
  • Add a dash of salt and pepper on peppers.
  • Bake in the oven for about 30-40 mins.
  • Serve with plain yogurt or the yogurt cucumber salad on the side (optional).

* Do not substitute fresh herbs as the dried ones are much more concentrated and taste different.

Download PDF version here: Bulgarian Pulneni Chushki (Stuffed Peppers) Assia Turner