Potato-stuffed green peppers (vrg)
Peppers Vegetables Greens
Last updated 6/12/2012 1:18:57 AM. Recipe ID 50062. Report a problem with this recipe.
Title: Potato-stuffed green peppers (vrg)
Categories: Vegetables, Sept.
Yield: 4 Servings
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
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
From: firstname.lastname@example.org (Bobbi Pasternak). rfvc Digest V94 Issue #204,
Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Didn't find the recipe you were looking for? Search for more here!