6 green peppers
1 1/2 tsp. salt
3 tbsp. finely chopped onion
1/4 tsp. finely chopped garlic
3 tbsp. bacon drippings
3 c. diced cooked potatoes
1 c. diced processed American cheese
1/2 c. diced celery
4 strips crisp bacon, crumbled
1/4 tsp. pepper
1/2 c. soft bread crumbs

Preheat oven to 350 degrees. Cut a slice from the stem end of each pepper, remove seeds. Place peppers in saucepan with boiling water to cover and 1 teaspoon of salt. Cover and bring to a boil. Boil for 5 minutes. Remove peppers from water, invert on tray to drain well. Saute onion and garlic in 2 tablespoons bacon drippings for 3 to 4 minutes or until limp. Add next 5 ingredients and remaining salt; mix well. Spoon into peppers and combine crumbs and remaining bacon drippings. Sprinkle over peppers. Arrange in a close fitting, covered casserole. Bake for 30 minutes. Remove; cover and bake for 10 minutes longer or until crumbs are brown. Yield 6 servings.