Speca me Gjizë (Albanian Peppers Stuffed with Cheese)

  • Prep Time - 20 minutes
  • Baking - 45 minutes
  • Servings: 4
  • Country: Albania
Colorful bell peppers stuffed with a creamy cheese mixture and baked in a tomato sauce.

This dish is the Albanian expression of the Mediterranean love for vegetables. The key ingredient, Gjizë, is a soft, fresh cheese with a subtly salty flavor, similar to Ricotta but with a higher whey content. If you don't have genuine Gjizë, the best substitute is a mix of Ricotta and Feta cheese.

The peppers are first pre-baked to soften them, then filled with a mixture that makes the interior wonderfully creamy and light.

Ingredients

I. Peppers

  • 4 pcs Bell Peppers (ideally various colors, Kapia or classic)
  • 1 tbsp Olive oil
  • 1 to taste Salt

II. Gjizë Filling

  • 300 g Gjizë, Ricotta, or Curd Cheese (slightly salty)
  • 2 pcs Eggs
  • 2 tbsp Parsley, chopped
  • 30 ml Milk or Cream (for softening)
  • 2 tbsp Rice, pre-cooked (optional)

III. For Baking

  • 1 100-150 ml Water or Diluted Tomato Sauce

Instructions

Step 1: Preparing Peppers and Filling

Preheat the oven to 185 °C (365 °F).

Wash the peppers, cut off the caps (set them aside), and remove the seeds. Lightly brush the outside of the peppers with olive oil and season with salt.

Step 2: Preparing the Filling

In a bowl, mix Gjizë / Ricotta / Curd Cheese, beaten eggs, chopped parsley, milk (if using), and optionally pre-cooked rice.

Mix thoroughly and season with salt and pepper. The filling should be creamy but not too liquid.

Step 3: Stuffing and Baking

Stuff the peppers with the cheese mixture. Fill them carefully, avoiding overfilling (the mixture will expand slightly during baking). Optionally, cover them with the caps.

Pour water or tomato sauce (1-2 cm of liquid) into the bottom of a baking dish and arrange the stuffed peppers in it, filling opening facing up.

Bake for 40-50 minutes at 185 °C (365 °F) until the peppers soften and the filling browns on top.

Step 4: Serving

Serve warm, but they also taste excellent cold. They are traditionally served with bread for dipping into the sauce at the bottom of the dish.