Kapia pepper dish

    1 hour 5 min

    This is a family recipe from Bulgaria, Dobrich area. I learned it from my mother, and she learned it from her mother. As far as I know it has been passed down the generations for as long as anyone can remember. Ideally the pepper should be grown in the sun by the Black sea, but it has been proven to work with pepper from other places too.


    2 people made this

    Serves: 10 

    • 1kg kapia peppers, seeded
    • 1 tablespoon paprika
    • 1 teaspoon salt
    • 3 tablespoons plain flour
    • 1L milk
    • 1 tablespoon oil

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Place the peppers on a baking tray.
    3. Bake in the preheated oven until the peppers begin to blacken, about 15 to 20 minutes. Remove from the oven.
    4. Place the peppers in a bowl with lid and let them rest for about 20 minutes, until it is easy to remove the skin. Peel the skin off and discard. Cut into slices.
    5. In a frying pan over a medium heat, warm the oil then add the peppers. Sprinkle with salt and cook and stir for 1 minute. Add the paprika and continue to stir for 1 minute.
    6. Sprinkle in the flour and mix well. Over a medium heat gradually mix in the milk and increase the temperature to a boil until a thick sauce forms. Remove from the heat and serve immediately.


    The steps from 1 to 3 including, can be prepared in advance and even frozen untill needed.

    Kapia pepper

    This is a long sweet pepper variety. If unavailable in your local shops try substituting with other sweet pepper varieties such as 'Long red macaroni'. In a pinch, you can use standard red peppers.

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