| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Veg-cook, Sept. |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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