Pipiruchkas Reyenadas De Keso (peppers Stuffed With Chees

When you are forgotten or neglected or purposely set at naught, and you sting and hurt with the insult or the oversight, but your heart is happy, being counted worthy to suffer for Christ-that is dying to self. When your good is evil spoken of, when your wishes are crossed, your advice disregarded, your opinions ridiculed and you refuse to let anger rise in your heart, or even defend yourself, but take all in patient loving silence-that is dying to self. When you lovingly and patiently bear any disorder, any irregularity, or any annoyance, when you can stand face to face with waste, folly, extravagance, spiritual insensibility, and endure it as Jesus endured it-that is dying to self. When you are content with any food, any offering, any raiment, any climate, any society, any attitude, any interruption by the will of God-that is dying to self. When you never care to refer to yourself in conversation, or to record your own good works, or itch after commendation, when you can truly love to be unknown-that is dying to self. When you see your brother prosper and have his needs met and can honestly rejoice with him in spirit and feel no envy nor question God, while your own needs are far greater and in desperate circumstances-that is dying to self. When you can receive correction and reproof from one of less stature than yourself, can humbly submit inwardly as well as outwardly, finding no rebellion or resentment rising up within your heart-that is dying to self.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Passover, Vegetables	6	Servings

INGREDIENTS

6		Red or yellow bell peppers
2	T	Sunflower oil
2		Cloves garlic, minced
1	lb	Tomatoes, peeled and chopped
		Salt and pepper, to taste
1	t	Sugar
3/4	lb	Fresh mozzarella cheese, cut
		in 6 slices

INSTRUCTIONS

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 minutes.  Use a sharp knife to remove the skins and  seeds,
leaving the peppers as intact as possible. 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. 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
MC-Recipe  Digest V1 #562 by Jane Rosenberg-Coombs
<jfcoombs@ilinks.net> on Apr  12, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 201 Calories From Fat: 120 Total Fat: 13.7g Cholesterol: 36.3mg Sodium: 459.3mg Potassium: 193.8mg Carbohydrates: 5.6g Fiber: <1g Sugar: 3.1g Protein: 14.4g