4 green peppers
Boiling water
1 tsp. salt
4 slices bacon
2 tbsp. bacon drippings
1/2 c. chopped celery
3 tbsp. finely chopped onion
1/4 tsp. finely chopped garlic
3 c. diced, cooked potatoes
1 c. diced cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. soft bread crumbs
1 tbsp. bacon drippings

CONVENTIONAL: Wash green peppers. Cut a thin slice from the stem end of each pepper and remove seeds. Place peppers in a saucepan with enough boiling water to cover the peppers; add 1 teaspoon salt. Cover. Bring to boiling point and boil 5 minutes. Remove from water and invert to drain well.

Cook bacon until lightly browned; drain and crumble, reserving 3 tablespoons of the bacon drippings. Saute celery, onion and garlic in 2 tablespoons of the bacon drippings for 3 to 4 minutes or until tender. Add potatoes, cheese, crumbled bacon, 1/2 teaspoon salt and pepper. Mix well and spoon into green peppers. Mix bread crumbs and 1 tablespoon bacon drippings. Sprinkle over the tops of the peppers. Place in casserole dish. Cover and bake in 350 degree oven for 30 minutes. Remove cover and bake 10 minutes longer to brown crumbs.