| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Passover, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
|
Red or yellow bell peppers |
| 2 |
tb |
Sunflower oil |
| 2 |
|
Cloves garlic, minced |
| 1 |
lb |
Tomatoes, peeled and chopped |
|
|
Salt and pepper, to taste |
| 1 |
ts |
Sugar |
| 3/4 |
lb |
Fresh mozzarella cheese, cut in 6 slices |
INSTRUCTIONS
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
minutes. 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 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.
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
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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