Peppers Stuffed with Cheese

Mozarella.jpg

In an effort to lose weight, I have gone back to a more low-carb diet and am currently trying out some new recipes. Here is a variation (or should I say simplification) of Claudia Rosen’s Pipiruchkas Reyenadas de Keso, Peppers Stuffed with Cheese, a dish from the Judeo-Spanish communities of the Balkans.

6 red peppers
2 garlic cloves
2 tbsps olive oil
1 can tomatoes
salt and pepper
1-2 tsps sugar
Kefta – Moroccan meatball spice
cilantro or parsley
mozzarella cheese

1. Roast the peppers, peel them, and remove the stems and seeds, trying not to tear them.
2. Make a tomato sauce: fry the garlic in the oil until it colors slightly. Add the canned tomatoes and juice, a little salt and pepper, the spice and the sugar. Simmer for about 15 minutes.
3. Slip 1 large slice of chhese inside each pepper and place them in a baking dish. Pour the tomato sauce over them, sprinkle with ciantro or parsley and bake at 350°F for about 20 minutes, until the cheese is soft.

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