Egg-Stuffed Green Peppers

Peppers don't have to be stuffed with meat. Try this variation with eggs and tuna.

6 large green peppers
1/4 cup butter or margarine
3 tablespoons chopped onion
1/2 cup sliced celery
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1 can condensed cream of mushroom soup
2 cups cooked rice
6 hard-cooked eggs, quartered
1 6-oz can tuna, drained and flaked
1/4 cup grated cheddar cheese

Oven: 375 degrees

Cut a slice from the stem end of each pepper. Remove seeds and membrane. Cover peppers with boiling water and cook three minutes. Remove from water and drain thoroughly. Heat butter in a skillet add the onion and celery, cooking until onion is transparent, about three minutes.

Stir in the mustard, salt, pepper, soup and rice and mix well. Fold in the eggs and tuna. Fill peppers with the mixture and place in a baking dish. Top each pepper with cheese. Pour a cup of water around the peppers. Bake until cheese is melted, about thirty minutes. Serves six.

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