Stuffed Peppers

The Record’s “Recipe of the Week”:
Stuffed Peppers by Eva Hinshaw

4 large green bell peppers
No. 303 can chili hot beans
1-1/2 cups diced ham
1 cup bread crumbs
Mild cheese

Preheat oven to 350°. Cut peppers lengthwise, removing seeds. Parboil five minutes; drain and cool.

Mix the beans with the ham and bread crumbs. Fill the peppers with the mixture.

Bake in a loaf pan uncovered for 20 minutes. Top with the mild cheese and bake another 10 minutes.