Potato Stuffed Green Peppers Vrg

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.