Potato-stuffed green peppers (vrg)

Yield: 4 Servings

Measure Ingredient
4 larges Green bell peppers
½ cup Onions, finely chopped
½ cup Red peppers, finely chopped
2 tablespoons Olive oil
Salt and pepper to taste
1 tablespoon Dried crumbled chives
2 cups Mashed potatoes
2 cups 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@... (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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