6 green peppers
1 1/2 tsp. salt, divided
1/4 c. finely chopped onion
1 clove garlic, minced
2 tbsp. vegetable oil
3 c. diced cooked potatoes
1 c. shredded cheddar cheese
1/2 c. chopped celery
1/4 tsp. black pepper
1/2 c. soft bread crumbs

Wash the green peppers. Cut a thin slice from stem end of each and remove the seeds. Place peppers in a saucepan with enough boiling water to cover, then add 1 teaspoon salt. Cover, bring to a boil, and cook over medium heat for 5 minutes. Remove the peppers from the water and turn them over so they can drain. In a skillet, cook onion and garlic in the oil for 3 to 4 minutes or until tender. Add the potatoes, cheese, celery, remaining 1/2 teaspoon of salt, and black pepper. Mix well and spoon into the peppers. Sprinkle the bread crumbs over the tops of the peppers. Place them in a casserole, cover, and bake for 30 minutes in a 350 degree oven. Remove the cover and bake 10 minutes longer to brown the crumbs. Makes 6 servings.