Bell pepper stuffed with cheese

I read a culinary recipe for Bulgarian pepper stuffed with cheese in one of the yellowed old magazines. This food will appeal to everyone who is preparing for the reception of guests and laments the small number of dishes prepared for the holiday. Lactovegetarians, people who refuse to eat meat, but do not reject dairy products, will also appreciate this culinary recipe.

I rub the cheese to a homogeneous mass with a pusher. To do this, you can use a chopper or fork. Then I peel the tomato from the skin and seeds and grind it with the same potato masher that is indispensable on the farm. I cook a cheese mass of crushed cheese, tomatoes, garlic grated in a garlic press and finely chopped dill greens. I cut the bell peppers into neat rings, put them on a large dish or tray and stuff each with a homogeneous cheese mass. Bulgarian pepper stuffed with cheese is almost ready. It remains to cover the food tray with a piece of baking paper and put it in the refrigerator for two hours. When serving to the table, I decorate each slice of stuffed Bulgarian pepper with parsley leaves.