Potato-stuffed green peppers (vrg)
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.