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Stuffed Green Peppers

14 lb. Kraft Amer. cheese 6 green peppers Rub thru grater 1½ C fine bread crumbs Edna F. Doerschuk. 1 T grated onion 2 T butter Salt & pepper to taste Cut off thin slice of stem end of peppers, remove seeds. Parboil peppers two minutes, drain, and fill with mixture. Cover tops with two minutes, drain, and fill with mixture. Cover tops with cheese. Add a little milk to mixture . Bake in milk about twenty minutes.

Blanche Osborne.