Title: Potato-Stuffed Green Peppers (Vrg)
Categories: Vegetable
Yield: 4 Servings

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.

previous

next