---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Vegan, Main dish, Pasta, Tex-mex
       Yield: 6 servings
       1 lb Corn macaroni (found in
            -natural food stores)
       2 tb Vegetable oil
       1    Onion; chopped
       3    Garlic cloves; minced
     1/2 c  Chile peppers, green; peeled
            -and chopped (frozen or
       2    Green peppers; chopped
       1 tb Chili powder
       1 ts Oregano, dried
       2 c  Tomatoes, fresh; chopped
       1 c  Corn kernels, fresh or
    Cook pasta in boiling water according to package
   directions. Saute onion and garlic in oil over
   medium-high heat in large skillet about 5 minutes, or
   until tender. Add both types of peppers and cook an
   additional 3 minutes, stirring. Add chili powder,
   oregano, tomatoes, and corn and cook another 5
   minutes. stirring occasionally. Drain pasta and add to
   vegetables in large pan. Cook over low heat until warm.
    Total calories per serving: 310. Fat: 6 grams
    Source: Vegetarian Journal, Sept. - Oct 1993/MM by