Potato-Stuffed Green Peppers (Vrg) Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 4lg Green bell peppers
  • 1/2c Onions, finely chopped
  • 1/2c Red peppers, finely chopped
  • 2T Olive oil
  • Salt and pepper to taste
  • 1T Dried crumbled chives
  • 2c Mashed potatoes
  • 2c Tomato sauce

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