5 med. green bell peppers
1 c. shredded carrot
1 c. sliced celery
2 tbsp. chopped onion
1 can tuna, drained and flaked
1/2 c. mayonnaise
2 tbsp. sugar
2 tbsp. vinegar
1 tbsp. prepared mustard
1/4 tsp. salt

Cut peppers in half lengthwise and remove seeds and membranes. Precook in boiling, salted water 5 minutes; drain and chill. Combine carrots, celery, onion and tuna.

Mix together remaining ingredients to make dressing; pour over tuna mixture and toss lightly. Chill. Spoon filling into peppers. Serve on lettuce. Serves 5.