Telemea de Sibiu PGI is a semi-hard sheep’s cheese, scented with the wild grasses of Transylvania.
The fresh product is pleasant, mellow, and moderately salty, while the mature cheese boasts a more intense flavour with a smooth aftertaste.
How to prepare
Ingredients
- 200 g Telemea de Sibiu PGI
- 4 peppers
- 400 g bulgur, cooked and seasoned
- 5 tbsp olive oil
- 1 onion, diced
- ½ tsp paprika
- 1 ½ tsp garlic, chopped
- 3 medium tomatoes
- 1 bunch of parsley
- salt and pepper
Instructions
1. Preheat the oven to 190°C. Cut the Telemea de Sibiu PGI into small cubes
2. Prepare 4 peppers, halved and seeded.
3. Heat 2 tbsp olive oil in a pan over medium heat. Add 1 onion, diced, and then add ½ tsp paprika and 1 ½ tsp garlic, chopped.
4. Add 3 medium tomatoes, chopped, and season with salt and pepper. Mix and let cook for a few minutes.
5. Add the cooked and seasoned bulgur and the cubes of Telemea de Sibiu PGI to the pan. Drizzle over 3 tbsp olive oil and add some parsley.
6. Stuff the peppers with the mixture
7. Bake in the oven at 190°C for 25 minutes (or until nicely browned).
8. Enjoy! It’s Stuffed peppers with bulgur and Telemea de Sibiu PGI.
Reasons to love Telemea de Sibiu PGI
Telemea de Sibiu PGI is produced in Sibiu county in Transylvania, an area steeped in the traditions of sheep-farming and cheese-making.
Local artisans use traditional tools and centuries-old techniques to bring out the natural flavours of the cheese, which consist of a pleasant, mellow taste and a subtle tanginess.
Telemea de Sibiu PGI is made from the fresh milk of sheep that graze upon the rolling hills of Transylvania.