Ingredients
4 large green bell peppers
1/2 cup onions, finely chopped
1/2 cup red peppers, finely chopped
2 tbsp olive oil
1 salt and pepper to taste
1 tbsp dried crumbled chives
2 cup mashed potatoes
2 cup tomato sauce
Directions
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.
Servings: 4 servings
Potato-Stuffed Green Peppers (Vrg) Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into antiquity, at least as far back as pharonic Egypt, and quite possibly further than that. However, in the main part, these old cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts is a collection of ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by wealthy roman citizens. In his works, he describes how the meals were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient chefs used a wide range of herbs and spices, including some familiar names such as thyme, mint and parsley. Moving our culinary historical trip onwards, there were two recipe books published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are unconnected to the curry that is served today, but rather descriptions of the types of food on the menues of the rich people of that time. In the 15th century, people returning from the crusades brought us many foods and spices from Arab cooking, including spices like basil and rosemary. These new herbs and spices was responsible for an eruption in manuscripts on cooking, the majority of which still exist in academic collections. The arrival of TV brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Potato Stuffed Green Peppers (Vrg) recipe.
