Pipiruchkas Reyenadas De Keso (Peppers Stuffed With Cheese) Recipe
Servings: 6
Ingredients
- 6 x Red or possibly yellow bell peppers
- 2 Tbsp. Sunflower oil
- 2 x Cloves garlic, chopped
- 1 lb Tomatoes, peeled and minced
- Â Â Salt and pepper, to taste
- 1 tsp Sugar
- 3/4 lb Fresh mozzarella cheese, cut in 6 slices
Directions
- 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 min. 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/fry the garlic till gold, about one minute. Add in the fresh or possibly canned tomatoes (a 14 ounce. 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 in the sugar and simmer for 20 min, 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 min.
- Serve very warm
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 146 | 57% |
| Total Fat 16.32g | 20% |
| Saturated Fat 6.69g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 307mg | 13% |
| Potassium 426mg | 12% |
| Total Carbs 11.74g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 6.96g | 5% |
| Protein 16.35g | 26% |
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