6 med. green peppers
6 tbsp. butter
1 can (3 or 4 oz.) sliced mushrooms
1 can (10 3/4 oz.) beef gravy
1 1/2 c. chopped cooked chicken, roast beef, or pork
1/2 tsp. salt
1/4 tsp. pepper
1 c. commercial poultry stuffing

Cut tops off peppers and trim out seeds and ribs. Drop peppers into boiling water; remove pan from heat, and let stand 10 minutes. Drain peppers well. Meanwhile, melt 2 tbsp. butter in saucepan. Stir in drained mushrooms, beef gravy, chopped chicken or meat, salt, pepper. Cook over low heat until bubbly. Crush poultry stuffing into crumbs with rolling pin, and cook in remaining 4 tbsp. butter until lightly browned. Spoon chicken or meat filling in hot pepper shells; cover each with buttered poultry-stuffing crumbs. Serve immediately to 6.