1 lb. stewed beef
4 green peppers
2 c. corn bread, baked and crumbled
Broth of stewed beef (enough to make mixture moist)
1 lg. onion, chopped
Salt and pepper to taste
6 slices toasted bread

Cut and clean green peppers. Boil until tender and remove to drain well. Combine cornbread, toast and onion in a medium mixing bowl. Cut stewed beef into small pieces and add to mixture. Add just enough beef broth (from the stewed beef) to the mixture to make moist. Dust with salt and pepper to desired taste. Pack mixture into peppers and bake for 30 minutes in a 350 degree oven.

HINT: Sage will add a different, but pleasing taste to the peppers as well.