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
It is quite possible to track the history of transcribed cooking instructions back into history, certainly as far into history as early Egypt, and maybe even further. Interesting though that is, in the main part, these old cookbooks were just basic pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled a few documents describing recipes cooked by the Romans. In his works, he describes how the meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman chefs were skilled in the use of many herbs, including a few that are still present in modern kitchens for example thyme, fennel and parsley. Moving on, there are a couple of interesting recipe books which appeared in the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that is served today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of that time. Later, in the 15th century, the Crusaders brought back many foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new foods and tastes led to an outbreak in publications on food, some of which still exist in academic collections. During the following few centuries, the wealthy families of the West competed with each other to lay on the most extravagent meals, and because of this chefs and their recipe collections were at a premium. However, it was during the 1800s that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and recording the recipes of their peers. By the advent of the 1900s, recipe publications are in high demand, mostly as a result of higher levels of literacy, increased leisure time and having more money to spend. Like it or not, the introduction of TV brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Potato Stuffed Green Peppers (Vrg) recipe.
