2 lg. avocados
1/4 c. lemon juice
1 tbsp. olive oil
1 clove garlic, minced or pressed
1/2 c. finely chopped mild white onion
2 tbsp. drained capers
Salt and pepper to taste
4 med. red peppers
Shredded iceberg lettuce
2 hard-boiled eggs, chopped finely

Peel and pit avocados, mash well, add lemon juice, oil, garlic, onions, capers and salt and pepper. Cover and chill at least 4 hours. Slice top off peppers and clean peppers. Slice slits down pepper sides almost to the bottom, forming petal-like effect.

Fill peppers with avocado mixture, place on shredded lettuce, sprinkle with chopped egg. Top with stem end of pepper or alongside. Serves 4.