Peppers are ruminal and then thoroughly wash inside and out, to not remain seeds in them. Baked well and peel. For the peppers burek: The feta cheese and the cheese is cut into rectangles with a thickness of 3-5 mm, then the rectangle is divided into 2, 3 or 4 triangles, depending on the size of peppers. In each pepper placed triangle feta cheese and cheese triangle, being careful not to tear the pepper. breading (here is the thinness of my recipe): Broken eggs with salt, flour and breadcrumbs pour in suitable containers so that the peppers can be placed in them without bend. Each pepper separately (burek or nothing) to add some well in breading observing sequence: 1. flour 2. Egg 3. breadcrumbs Here is the thinness of the recipe - the peppers are lined in a suitable container (I put them in a platter) and leave for 30 minutes in the refrigerator to solder well breading. Frying it in very hot oil. Each pepper dip in beaten eggs and fry until golden. * The peppers can be served with garlic sauce made from yogurt strained garlic, finely chopped dill and topped with a piece of fat, which are fried peppers. The proportions for the sauce are depending on your taste.