3 lg. or 6 sm. peppers
1 env. (4 servings) potato pancake mix
2 eggs, slightly beaten
1/2 c. water
1 c. finely chopped ham
1 tbsp. prepared yellow mustard
Tomato sauce

Remove tops and seeds from peppers. If large, cut in half lengthwise. Cook in about 1 inch salted water, covered, 5 minutes; drain. Combine contents of potato pancake mix envelope, eggs, water, ham and mustard; spoon into pepper shells. Arrange in shallow casserole. Bake, uncovered, in 375 degree oven 25-30 minutes. Serve with tomato sauce. Makes 6 servings.