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Potato-stuffed green peppers (vrg)

Yield: 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.

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