A great Thracian specialty! Just like menemen, peppers with cheese can also be served as a side dish, main dish, or a breakfast treat. Many people enjoy lorlu biber for breakfast or lunch, but in my family we usually have it for dinner with fresh bread. it's really easy to make, and almost impossible to go wrong.

For this recipe you can use as many peppers and as much cheese as you want; as you can see in the first picture I love mine quite cheesy. Traditionally lorlu biber is made with long green peppers called çarliston, i.e.  Charleston yet no idea why this name. However, there ares so many different kinds of delicious peppers out there shishitoes, sweet Italian, Hungarian, poblanos, banana peppers, just follow your taste buds. 

1 lb green/red/orange/yellow peppers, chopped in rounds (seeds taken out)
1/2 cup ricotta, cottage, or farmers cheese (this can easily go up to 1 full cup)
2-3 tbsp olive oil
salt if needed

-Heat oil in a frying pan.
-When it's really hot, add chopped peppers and saute until they get slightly brown
-Take the peppers out with a slotted spoon and place them on a paper towel to soak excessive oil.