Peppers stuffed with cheese

Peppers stuffed with cheese

Pipiruchkas reyenadas de keso

By
From
Hazana
Serves
4
Photographer
Mowie Kay

In this recipe, the peppers are roasted in the oven, then stuffed with a slice of a sheep’s cheese called telemea and baked on a bed of tomato sauce. If telemea is unavailable, buffalo mozzarella or even feta can be used instead. Long horn-shaped peppers with thin skins – sometimes called Romano peppers – are best for this recipe.

Ingredients

Quantity Ingredient
4 red or yellow horn-shaped peppers
225g buffalo mozzarella or telemea (romanian sheep's cheese), sliced fairly thickly
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
350g ripe tomatoes, peeled, deseeded and chopped
salt
freshly ground black pepper

Method

  1. Roast the peppers under a hot grill until blackened all over, then rinse under cold water and remove the skins. With a sharp knife, cut a slit down the side of each pepper and very carefully remove the core and seeds. Stuff the peppers with the cheese, then brush the tops of the peppers lightly with olive oil.
  2. Heat the remaining olive oil in a heavy frying pan and add the garlic and onion. Cook over a moderate heat until the onion has soˆftened. Add the tomatoes and continue to cook for a further 7–8 minutes or until the sauce has thickened. Season with salt and pepper.
  3. Pour the tomato sauce into the bottom of a shallow baking dish and arrange the stuffed peppers in a single layer on top. Bake in a preheated 180°C oven for 30 minutes or until the peppers are tender and the cheese has melted. Serve at once.
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