2 green peppers
2 eggs, separated
2 tsp. sharp prepared mustard
2 tbsp. wheat germ
1 c. shredded cheese

Steam peppers 5 minutes. Arrange in shallow baking dish. In medium size bowl beat the egg whites until stiff, but not dry. In a larger bowl beat egg yolks and mustard. Stir in wheat germ and cheese. Stir in about 1/3 of egg whites to lighten it, then gently fold in the rest of the egg whites. Don't overmix. Pile mixture into pepper shells. Bake 400 degrees for 20 minutes or until puffed and lightly brown.