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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Vegetables & Side Dishes
Contributed by:
  • 4 large peppers (any color), cut in half and cleaned
  • 1?2 cup rolled oats
  • 1 cup cooked brown rice
  • 2?3 cup cooked barley
  • 2?3 cup cooked lentils
  • Half a bag of spinach, lightly chopped
  • 1 can kidney beans, drained
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 4 mushrooms, roughly chopped
  • 1?2 onion, roughly chopped
  • salt and pepper to taste
Preheat oven to 350 degrees.
Cook the peppers in boiling water for three to four minutes (depending on size) until slightly soft. Drain and set aside.
Mix all other ingredients except oats. Fill each pepper shell with heaping amount of the mixture. Top each with a sprinkling of oats.
Place the peppers in a casserole dish and lightly spray with oil.
Place in the oven and cook for 25 to 35 minutes or until the peppers are soft.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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