Recipe - Potato-Stuffed Green Peppers (Vrg)

4 lg Green bell peppers
One half cup Onions, finely chopped
One half cup Red peppers, finely chopped
2 tablespoon Olive oil
Salt and pepper to taste
1 tablespoon Dried crumbled chives
2 cup Mashed potatoes
2 cup 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip