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CATEGORY CUISINE TAG YIELD
Grains, Dairy Vegetarian 6 Stuffed pe

INGREDIENTS

6 Square shaped peppers
Boiling water
1/2 c Melted butter
1 t Yellow asafoetida powder
can leave out if you
like but I think it's
better with
1 t Dried dill, or try dill
seeds
1 t Paprika, sweet
1 1/2 t Salt
1 t Dried basil, optional
3 T Minced fresh coriander, or
try about 1 tsp ground
coriander
3 c Hot mashed potatoes
1 c Grated cheddar cheese

INSTRUCTIONS

Carefully slice a lid off each pepper and with a small serrated knife
cut away the center piece of each lid, leaving only edible flesh. Put
the lids aside. Scoop out all the membranes and seeds and wash the
peppers thoroughly. Plunge them into boiling water for 2 to 3  minutes,
remove, and drain upside down. Pour 4 Tbs. of the melted  butter into a
saucepan and over low heat; saute the asafoetida for a  few moments.
Add the dill, paprika, salt, basil, and coriander. Stir  and remove
from the heat. Place the mashed potatoes, three-quarters  of the grated
cheese, and the herbed butter in a bowl and mix until  smooth. Stuff
all the peppers with the herbed potato and sprinkle the  reserved
cheese on top. Replace the cored lids. Place in a baking  dish, brush
with reserved butter and bake in a preheated oven at 355  F for 30 to
40 minutes or until the peppers are tender and lightly  browned.  Great
Vegetarian Dishes by Kurma dasa  Note: Asafoetida is a yellow powder
spice found in Indian grocery  stores.  Posted to Recipe Archive - 01
Dec 96  submitted by: eep@tampa.mindspring.com  Date: Sun, 1 Dec 96
0:29:47 EST

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 220
Calories From Fat: 194
Total Fat: 22g
Cholesterol: 60.4mg
Sodium: 701.5mg
Potassium: 61mg
Carbohydrates: 1.7g
Fiber: 1.1g
Sugar: <1g
Protein: 5.2g


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