Potato-stuffed Green Peppers (vrg) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 large: Green bell peppers,
1/2 cup: Onions, finely chopped
1/2 cup: Red peppers, finely chopped
2 tbsp: Olive oil,
Salt and pepper to taste,
1 tbsp: Dried crumbled chives,
2 cup: Mashed potatoes,
2 cup: Tomato sauce,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp