Bell peppers stuffed with gbejniet

Stuffed bell peppers are somewhat of a local tradition. This recipe, by Gaby Holland, takes a local favourite and subsitues with healthier ingredients for a delicious, healthy meal. 

Serves 6 as a starter


  • 3 large bell peppers
  • 250g rikotta
  • 3 fresh gbejniet
  • 3 dried gbejniet
  • 12 green or black olives, chopped
  • 6 sundried tomatoes, chopped
  • 1 small can anchovies, finely chopped
  • 2 garlic cloves, finely chopped
  • Pinch of dried chilli or freshly ground pepper
  • 2 eggs
  • Fresh basil, mint and parsley, finely chopped


  1. Preheat oven to 180°C.  
  2. Halve the peppers horizontally and remove seeds and membrane.  
  3. In a mixing bowl mash the rikotta together with the gbejniet.  
  4. Add the olives, sundried tomatoes, garlic and anchovies, beat the eggs and fold into mixture. 
  5. Add the herbs and season (do not add salt since anchovies and sundried tomatoes are salty in themselves).  
  6. Place peppers side by side in an oven-proof dish.  
  7. Fill the bell pepper halves with the cheese mixture and bake in the oven for around 30 mins until peppers are quite tender.  
  8. Serve hot or warm with a side salad. 

This recipe first appeared on Gourmet Today, June, 2016.

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