Potato-Stuffed Green Peppers
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
green bell peppers
|
|
| ½ | cup |
onions
finely chopped |
|
| ½ | cup |
sweet red bell peppers
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | tablespoon |
chives
crumbled |
|
| 2 | cups |
potatoes
mashed |
|
| 2 | cups |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
green bell peppers
|
|
| 118 | ml |
onions
finely chopped |
|
| 118 | ml |
sweet red bell peppers
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
chives
crumbled |
|
| 473 | ml |
potatoes
mashed |
|
| 473 | ml |
tomato sauce
|
|
Directions
Preheat oven to 350℉ (180℃).
Slice away pepper tops below stems.
Remove seeds and interior spines.
Gently parboil peppers about 5 minutes.
Drain upside down.
Set peppers aside.
Sauté 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℉ (180℃) F for about 20 minutes covered.
Uncover, and bake 5 minutes longer.
Serve warm.
