Fërgesë with Peppers, Tomatoes and Gjizë Cheese

Score the tomatoes crosswise, pour boiling water over them and let sit for 1 minute, then peel and purée them. Remove the seeds and membranes from the peppers and cut into strips, dice the onion finely, and slice the garlic thinly.

Heat the olive oil in a wide skillet. Add the peppers and a pinch of salt, cover and simmer over low heat for about 10 minutes, until softened. Transfer the peppers to a plate.

In the same skillet, sauté the onion for 4–5 minutes until translucent. Add the garlic and cook for 30 seconds, taking care not to let it burn.

Pour in the tomato purée, add the black pepper and the remaining salt. Simmer uncovered for 12–15 minutes, until the sauce noticeably thickens and the excess liquid evaporates.

Return the peppers to the skillet and stir to combine. Cook for another 3–4 minutes so the vegetables absorb the tomato sauce.

Remove the skillet from the heat, add the gjizë cheese and gently stir until smooth and creamy. Return to the lowest heat and cook for 3–4 minutes without letting it boil, so the cheese doesn't separate.

Let the fërgesë rest for 5 minutes and serve warm.