Recipe - Pipiruchkas Reyenadas De Keso (Peppers Stuffed With Cheese)

6 Red or yellow bell peppers
2 tablespoon Sunflower oil
2 Cloves garlic, minced
1 pound Tomatoes, peeled and chopped
Salt and pepper, to taste
1 teaspoon Sugar
Three fourths pound Fresh mozzarella cheese, cut
in 6 slices

1. Preheat the oven to 500 degrees. Place the peppers on a baking sheet and
roast for One half 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 saut‚ 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 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

Recipe by: Claudia Roden in NYTimes 3/30/97 Posted to MCRecipe Digest V1
#562 by Jane RosenbergCoombs jfcoombs@ilinks.net on Apr 12, 1997