Pipiruchkas Reyenadas De Keso (Peppers stuffed with Cheese)

Name: Pipiruchkas Reyenadas De Keso (Peppers stuffed with Cheese)
Total time: 2 h
Yield: Six servings
Cuisine: jewish, latin american, mexican
Ingredients: 6 red or yellow bell peppers; 2 tablespoons sunflower oil; 2 garlic cloves, minced; 1 pound tomatoes, peeled and chopped, or a 12 or 14 ounce can stewed plum tomatoes; Salt and pepper to taste; 1 teaspoon sugar; 3/4 pound fresh mozzarella cheese, cut into 6 slices

By Molly O'Neill

Total Time: 2 hours
Rating: 4(18)
Comments: Read comments

Featured in: Out of Egypt

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Ingredients

Yield:Six servings

6red or yellow bell peppers
2tablespoons sunflower oil
2garlic cloves, minced
1pound tomatoes, peeled and chopped, or a 12 or 14 ounce can stewed plum tomatoes
Salt and pepper to taste
1teaspoon sugar
¾pound fresh mozzarella cheese, cut into 6 slices

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 500 degrees. Place the peppers on a baking sheet and roast for 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.
Step 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, 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.
Step 3
Set the oven at 350 degrees. 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.