---------- 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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