Pipiruchkas Reyenadas De Keso (Peppers Stuffed With Cheese)

Recipe Ingredients

6		Red or yellow bell peppers
2 tablespoons	30ml	Sunflower oil
2		Garlic - minced
1 lb	454g / 16oz	Tomatoes - peeled and chopped
		Salt and pepper - to taste
1 teaspoon	5ml	Sugar
3/4 lb	340g / 11oz	Fresh mozzarella cheese - cut in 6 slices

Recipe Instructions

1. Preheat the oven to 500 degrees. Place the peppers on a baking sheet and roast for 1/2 hour. Place in a brown paper bag, seal and let rest for 15 minutes. Use a sharp knife to remove the skins and seeds, leaving the peppers as intact as possible.

2. Place the oil in a skillet over high heat and saute the garlic until gold, about one minute. Add the fresh or canned tomatoes (a 14 oz. can of stewed plum tomatoes may be substituted), crushing them between your fingers while allowing as few seeds as possible into the sauce. Season with salt and pepper, add the sugar and simmer for 20 minutes, stirring occasionally.

3. Set the oven at 350F. Slip a slice of cheese inside each pepper, place in a baking dish, cover with tomato sauce and bake for 20 minutes. Serve very hot

Source:
Claudia Roden in NYTimes 3/30/97

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