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
  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.