Post by chief_cook2 on Mar 10, 2005 17:22:45 GMT -6
Potato-Stuffed Green Peppers (Vrg)
Categories: Veg-cook, Sept.
Yield: 4 servings
4 lg Green bell peppers
1/2 c Onions, finely chopped
1/2 c Red peppers, finely chopped
2 T Olive oil
Salt and pepper to taste
1 T 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
Categories: Veg-cook, Sept.
Yield: 4 servings
4 lg Green bell peppers
1/2 c Onions, finely chopped
1/2 c Red peppers, finely chopped
2 T Olive oil
Salt and pepper to taste
1 T 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