Potato-Stuffed Green Peppers (Vrg) Recipe


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

Experts have tracked the existence of recipes back into distant history, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.

Fascinatingly, the most ancient recipe in existence, according to academics is a collection of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated.

As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and dessert, something we still use today. He also tells us how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including many that are still in use today such as thyme, mint and parsley.

As our culinary historical trip moves to more modern times there are two interesting cookery books from the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of food eaten by the rich and powerful.

In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices like coriander, parsley, and basil. These new spices and herbs prompted an eruption in recipe manuscripts, most of which are now in academic collections.

By the arrival of the twentieth century, recipe publications are increasing in popularity due to more people being able to read, people having increased free time and having more disposable income.

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We hope you enjoy this Potato Stuffed Green Peppers (Vrg) recipe.

 


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