---------- Recipe via Meal-Master (tm) v8.01
 
      Title: 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
  
  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.
 
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