Mashed Potato-Stuffed Bell Peppers

I can't remember where this recipe originated from, but I do remember that it said it was good with corn on the cob, which is a good way to eat it. Think: cottage evenings, barbecues, a little Jerk chicken...

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  large bell peppers
• 1⁄2 cup red onion, finely chopped
• 1⁄2 cup  red pepper, finely chopped
• 2  tablespoons olive oil
•  salt & freshly ground black pepper
• 1⁄4 cup fresh chives, chopped finely
• 2  cups mashed potatoes
• 2  cups tomato sauce

Directions

1. Pre-heat oven to 350 degrees.
2. Slice the tops off the peppers, just below the stem, to make a cup.
3. Seed them,& remove the spines.
4. Gently parboil peppers for about 5 minutes, remove& drain upside down.
5. Saute onion& red pepper in oil until onions are soft.
6. Add salt& pepper, chives,& mix into the mashed potatoes.
7. Stuff the peppers.
8. Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.
9. Bake at 350 degrees, covered, about 20 minutes.
10. Uncover,& bake 5 minutes longer.
11. Serve hot.