6 lg. green peppers
3/4 c. celery
1 sm. onion
2 tbsp. butter
2 med. tomatoes, chopped
2 c. cooked rice
1 1/2 c. chopped ham
1/2 c. chopped toasted almonds
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. buttered bread crumbs

Cut top off peppers. Remove seeds. Cook 5 minutes in boiling water, drain. Chop tops of pepper and combine with celery and onion. Saute and cook 15 minutes. Stuff pepper shells, top with crumbs. Place in baking dish, pour in 1 inch of water. Bake at 350 degrees for 30 minutes.