Potato-stuffed green peppers (vrg)

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Recipe by: billie

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Green bell peppers
1/2 c Onions, finely chopped
1/2 c Red peppers, finely chopped
2 tb Olive oil
Salt and pepper to taste
1 tb Dried crumbled chives
2 c Mashed potatoes
2 c Tomato sauce

Preheat oven to 350 degrees. Slice away pepper tops below stems.
Remove seeds and interior spines. Gently parboil peppers about 5
minutes. Drain upside down. Set peppers aside.

Saute onions and red pepper in oil until soft. Add seasonings and mix
well into mashed potatoes. Carefully stuff peppers, set them in a
deep- sided baking dish. Pour tomato sauce around base of peppers.
Bake at 350 degrees for about 20 minutes covered. Uncover, and bake 5
minutes longer. Serve warm.

Total Calories Per Serving: 197 Fat: 8 grams

This article was originally published in the September/October 1993
issue of the _Vegetarian_Journal_, published by The Vegetarian
Resource Group.

From: bobbi#clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204,
Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV.