2 eggs
12 slices (approx.) bread
5-6 green bell peppers, halved, seeds & seams removed, dropped into boiling water until just soft
1/2-3/4 c. minced celery
Soft butter
1/2-3/4 c. minced onion
Salt, pepper & poultry seasoning
2 cans deviled ham
Prepared salad mustard

Hard cook eggs in boiling water. Cool and peel. Toast bread in oven to a golden or bronze color through and through. It must be totally dry and crisp. Remove and cool. Mince celery and onion while toast cools. Crumble toast into celery and onion. Add deviled ham, chopped hard cooked eggs, mustard to taste, one or two tablespoons butter (softened), salt and pepper and a little poultry seasoning.

Use potato masher or large fork to mix above ingredients. Stuff pepper halves with mixture. Brush top of each stuffed pepper with softened butter. Place on slightly greased cookie sheets or shallow baking pans. Bake in hot oven until butter is melted and stuffing has browned.