Creamed Potatoes in Pepper Shells

by Ellie
(Minnesota)

2-1/2 cups diced, cooked potatoes
6 sweet green peppers
1 onion, sliced
1 small stalk celery, chopped
1 pint milk
4 level tablespoons flour
4 level tablespoons butter
1/2 cup grated cheese
Buttered bread crumbs for garnish



Scald chopped celery and onion in milk for 5 minutes and strain.

Cook flour in melted butter, add hot milk, slowly stirring until smooth and creamy; add potatoes, salt, and pepper, and cook 10 minutes.

Remove from heat, add cheese and stir until well mixed.

Cut green peppers into halves lengthwise, remove seeds and fill with potatoes.

Cover with buttered crumbs and bake until brown.