Stuffed Peppers with Tomato

Name: Stuffed Peppers with Tomato
Yield: 8
Ingredients: 2 medium peppers; salt to taste; 250g fresh ricotta or Minas cheese, at room temperature, mashed; 3/4 teaspoon finely chopped onion; 1/4 teaspoon pepper sauce; 2-3 tablespoons buttermilk; 2 tomatoes, peeled and diced; paprika sprigs

1
2 medium peppers
2
salt to taste
3
250g fresh ricotta or Minas cheese, at room temperature, mashed
4
3/4 teaspoon finely chopped onion
5
1/4 teaspoon pepper sauce
6
2-3 tablespoons buttermilk
7
2 tomatoes, peeled and diced
8
paprika sprigs

Ingredients

1
2 medium peppers
2
salt to taste
3
250g fresh ricotta or Minas cheese, at room temperature, mashed
4
3/4 teaspoon finely chopped onion
5
1/4 teaspoon pepper sauce
6
2-3 tablespoons buttermilk
7
2 tomatoes, peeled and diced
8
paprika sprigs

Directions

1
If desired, remove the peppers' skins
2
Cut them in half lengthwise and scoop out the seeds
3
Sprinkle the cavity with salt and let them sit on a towel to drain for an hour
4
Then, pat them dry thoroughly
5
In a medium bowl, mix together the ricotta (or Minas cheese) with the onion, pepper sauce, and buttermilk
6
Add 3/4 of the diced tomatoes, mix well, then place this mixture in a large ziplock bag
7
Fill the peppers with the tomato mixture and refrigerate until serving time
8
These peppers can be stored in the refrigerator for up to 5 hours
9
To serve, cut them into 2cm slices
10
Sprinkle with the remaining tomatoes and garnish with paprika sprigs
11
Serve 8-10 portions.