Few things taste more like a Bulgarian summer than sweet, blistered red peppers (roasted red peppers, Печени червени чушки), skins charred, flesh silky and perfumed with natural sugars. Whether fired in a backyard chushkopek (чушкопек), seared over a grill, or roasted in the oven, they’re irresistible on their own and the foundation for many beloved dishes.
Preparation Time
- Prep Time: 20 minutes
- Roasting Time: 15–30 minutes (method-dependent)
- Total Time: 35–50 minutes
Ingredients (Serves four people)
- 8–10 large red kapia or Bulgarian red peppers (thick-fleshed, ripe)
- 2–3 Tbsp sunflower oil (optional; see Method)
- 2–3 cloves garlic, finely chopped (for serving)
- 2–3 Tbsp white wine vinegar or apple cider vinegar
- 2–3 Tbsp chopped flat-leaf parsley
- 1 tsp salt (or to taste)
- Freshly ground black pepper
- Optional: a pinch of sugar (enhances sweetness if peppers are less ripe)
Note: 1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml. Peppers must be thick-fleshed, such as Bulgarian red peppers, as they need to caramelize and will slightly burn during roasting.
Preparation Method
A note on caramelization
Roasting transforms the peppers’ natural fructose and glucose. High, dry heat dehydrates the surface and concentrates sugars; where temperatures rise above ~170°C/338°F, caramelization begins, creating the characteristic sweetness, mahogany spots, and deep aroma. The goal is to blister the skin quickly while keeping the flesh succulent.
Model 1: Oven or Grill (BBQ)
- Preheat:
- Oven: 230–250°C (450–480°F), top rack. Preheat a sheet pan.
- Grill/BBQ: High direct heat.
- Prep peppers: Wash and dry. Lightly oil only if your grill tends to stick; for the oven, oiling isn’t necessary.
- Roast/Grill:
- Arrange peppers in a single layer.
- Roast for 15–25 minutes (turning 2–3 times) until the skins are evenly blistered/blackened, and the flesh has slumped.
- Steam to loosen skins: Transfer hot peppers to a covered bowl or a lidded pot (or bag) and steam for 10–15 minutes.
- Peel & clean: Slip off skins, pull out stems and seed clusters, and scrape away any stray seeds. Avoid rinsing under water—wipes away flavor.
- Season: Lay peppers in a dish. Sprinkle salt, vinegar, garlic, parsley, and black pepper. Add a drizzle of sunflower oil. Toss gently and rest 10 minutes before serving.
Model 2: Chushkopek (Чушкопек)
This is the traditional method.
- Heat the device per the manufacturer’s instructions (it glows hot; no oil).
- Roast: Insert a whole pepper into the cylindrical chamber. Roast 6–10 minutes, rotating once if using a single-slot model, until skin is fully charred.
- Steam, peel, and season as above.
Both models produce authentic results. The chushkopek yields faster, more concentrated roasting with a distinctive smoky sweetness; the oven/grill excels for larger batches.
Tips and Tricks
- Choose peppers that feel heavy for their size and have taut skins.
- If peppers are pale, add a tiny pinch of sugar to the dressing to round the flavor.
- Don’t over-steam: 10–15 minutes is enough; longer can waterlog the flesh.
- For a gentle smoky note indoors, line the pan with a preheated cast-iron skillet or add a few drops of smoked paprika to the dressing (non-traditional but effective).
Serving Suggestions
- Classic salad: Roasted peppers, garlic, parsley, vinegar, sunflower oil, and salt.
- Vinegar-only: Simple village style, just vinegar and salt; serve with beans or grilled meats.
- Garnish & sides: Crumbled sirene (Bulgarian brined cheese), toasted bread, or alongside kebapche, kyufte, or grilled fish.
- As an ingredient: Use in Печени чушки с доматен сос (roasted peppers in tomato sauce), lutenitsa, kyopolou, stews, or folded into omelets.
Wine Matching
- White: Dry Dimyat, Misket, or a crisp Sauvignon Blanc.
- Rosé: Melnik or Mavrud rosé matches the sweet-savory profile.
- Red (light): Gamza (Kadarka) lightly chilled.
Nutritional Information (per serving, salad style, approx.)
- Calories: ~110 kcal
- Carbs: ~10 g
- Fiber: ~3 g
- Protein: ~2 g
- Fat: ~7 g
- Sodium: depends on added salt
Dietary Modifications
- Vegan / Gluten-free: Naturally suitable.
- Oil-free: Omit oil; dress with vinegar and a splash of pepper juice from the pan.
- Low-sodium: Reduce salt; use more herbs and vinegar for lift.
Storage Suggestions
Refrigerate peeled peppers (with dressing) up to 3 days; flavors deepen overnight. For longer keeping, pack in sterilized jars covered with sunflower oil and store chilled 1–2 weeks. Roasted, peeled peppers freeze well in portions (without dressing).
About Bulgarian Roasted Peppers
Bulgaria’s sunny climate and rich soils produce intensely flavored kapia peppers. Roasting concentrates their sweetness and gives the soft, velvety texture prized across the country. From late August through October, the scent of charred peppers is a neighborhood signal that winter provisions are underway.
Cultural Context
The chushkopek (чушкопек) is a small, vertical, high-heat electric roaster invented and popularized in Bulgaria in the late 20th century, and became a household icon for efficient speed-roasting peppers, eggplants, and even aubergines for kyopolou. Single- or triple-slot models were ubiquitous in Bulgarian homes and apartment balconies. Variants of pepper roasters also appear across the region and beyond: home and market devices in Georgia (for badrijani and pepper dishes), North Macedonia, Serbia, Romania, Greece, and Turkey rely on similar direct-heat roasting traditions, though the Bulgarian chushkopek is particularly associated with domestic use.
These roasted peppers are served year-round: as a meze with garlic and parsley, as a bright salad dressed only with vinegar and salt, or transformed into classic dishes like Roasted peppers with tomato sauce (Печени чушки с доматен сос), peppers simmered briefly in a garlicky tomato sauce and finished with parsley. However you plate them, their gentle sweetness and whisper of smoke are unmistakably, deliciously Bulgarian.
