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Potato-stuffed green peppers (vrg)
---------- Recipe via Meal-Master (tm) v8.01
Title: Potato-Stuffed Green Peppers (Vrg)
Categories: Veg-cook, Sept.
Yield: 4 servings
4 lg Green bell peppers
1/2 c Onions, finely chopped
1/2 c Red peppers, finely chopped
2 T Olive oil
Salt and pepper to taste
1 T 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.
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Potato-stuffed green peppers (vrg)
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