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Stuffed Peppers

1 teaspoon salt 1 teaspoon melted fat teaspoon pepper cup bread crumbs cup milk Cut Select broad peppers that will stand on end and are easy to serve. top from each pepper. Remove seeds and parboil 15 minutes. Stuff with filling mixed in the order given above. Bake 20 minutes at 400°F. basting frequently with hot water. Any left-over meat can be substituted for the nuts. Tomatoes and rice make an excellent filling for peppers. 1 pint dried lima beans or kidney beans, soaked overnight 2 cups beef chopped 1 teaspoon salt