6 green bell peppers
3 c. cooked elbow macaroni
1 egg
1 c. sour cream
1 tbsp. prepared mustard
1/2 tsp. salt
Dash pepper
1 tbsp. finely chopped onion
1/4 c. finely chopped celery
1 c. shredded sharp cheddar cheese

Remove tops and scoop out centers of peppers. Parboil in small amount of water for 5 minutes; drain. Stuff peppers with half of macaroni.

Beat egg, add sour cream, mustard, salt, pepper, onion and celery and pour half of mixture over macaroni. Sprinkle with half of shredded cheese. Add remaining macaroni to peppers, pour in remaining sour cream mixture and top with Cheddar cheese. Bake at 350 degrees for 30 minutes.