STUFFED PEPPER PIE

2 quarts water
3 medium green peppers, halved, seeded
1/4 cup finely chopped onion
1 cup water
2 tablespoons margarine or butter
1 1/3 cups Hungry Jack Mashed Potato Flakes
1/4 cup milk
1 egg, slightly beaten
1 lb. bulk pork sausage, cooked, drained
1 medium tomato, cut into wedges
4 oz. (1 cup) shredded mozzarella cheese

In large saucepan, bring 2 quarts water to rolling boil. Place peppers boiling water and cook for 15 minutes; drain. Arrange cut side up around sides of ungreased 8 or 9-inch pie pan. (Line dish so pepper stand up around the rim forming a scalloped edging for the pie.)

Heat oven to 350 degrees F.

In same saucepan. combine onion, 1 cup water and margarine; heat to boiling. Remove from heat.

Stir in potato flakes, milk and egg; mix well. Stir in pork sausage. Spoon into pepper-lined pie pan. Arrange tomato wedges on top; sprinkle with cheese.

Bake at 350 degrees F for 15 to 20 minutes or until thoroughly heated and cheese is melted.

Makes 6 servings
Source: Country American Cooking, Pillsbury Classic Cookbooks #92, 1988