Pipiruchkas Reyenadas De Keso (Peppers stuffed with Cheese)
Published March 29, 1997
- Total Time
- 2 hours
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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
¾ pound fresh mozzarella cheese, cut into 6 slices
Nutritional analysis per serving (6 servings)
21 grams carbs; 50 milligrams cholesterol; 305 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 19 grams fat; 4 grams fiber; 933 milligrams sodium; 16 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes