4 med. green peppers
1 1/2 c. soft bread crumbs, toasted
1 c. chopped and seeded tomato
1 c. chopped ham
1/4 c. sliced celery
1/4 c. chopped onion
2 tbsp. chopped cucumber
2 tbsp. butter, melted
1/8 tsp. pepper

Cut tops from peppers; discard seeds and membranes. In a large saucepan cook peppers uncovered, in boiling water for 5 minutes. Invert peppers and drain well.

In a small mixing bowl combine bread crumbs, tomato, ham, celery, onion, cucumber, butter and pepper; and mix. Spoon into peppers. Place the stuffed peppers in a 8 x 8 x 2-inch baking dish. Bake covered in a 350 degree oven for 20 minutes. Uncover and bake 20 to 25 minutes longer. Makes 4 servings.