- peppers - 8 roasted and peeled peppers
- eggs - 4
- feta cheese - 7 oz (200 g)
- olives - 6, pitted
- capers - 1 tablespoon, finely chopped
- eggs - 2 for crumbing
- oil - for frying
Beat the eggs with a fork and place them into a pan with hot oil. Stir on low heat until they begin to solidify.
Immediately add the crumbled feta cheese, spices, olives, chopped capers and mix. The cleaned peppers are cut lengthwise on one side and opened completely.
Put filling on the entire surface of the peppers and wrap them again. Each pepper is dipped in flour, egg and breadcrumbs and set aside for 10 minutes to dry. Just before frying, dip the peppers again in beaten egg.
Serve the peppers with white or tomato sauce.