Soak the white cheese in water for 1/2 hour to remove the salt. (To be done only if authentic Turkish white cheese is being used). Then mash thoroughly with a fork. Melt the butter in a saucepan. Add the cheese and the red pepper. Mix well. Add the tomato. Mix well with a spoon for about 1 minute, then remove from heat.

Cut around the stem of the green pepper and remove the stem. Remove the seeds and skin from the interior. Fill with cheese-tomato mixture. Place the filled peppers in the refrigerator for 2 hours. At last cut the peppers into not-too-thin slices (use a very sharp knife) and arrange artistically on a plate, decorate with tomato slices.