Ingredients:

• 4 large green peppers
• 1 ( 1 lb.) can drained and flaked salmon
• 1 cup soft bread crumbs
• 1/2 cup finely diced celery
• 1/3 cup mayonnaise
• 1 egg
• 2 tablespoons lemon juice
• 2 tablespoons prepared mustard
• 1/2 cup ( 125ml ) ELEA Olive Oil
• 1 tablespoon minced onion
• 1/4 teaspoon salt
• 1/8 teaspoon tabasco sauce
• 2 slices process cheese cut in strips

Preparation:

1. Cut slice from upper third of each pepper to make scalloped edge. Finely dice slices. Remove seeds and membranes. Parboil peppers in oven for 5 minutes. Drain.
2. Thoroughly mix diced green pepper with remaining ingredients, except cheese. Fill pepper shells with salmon mixture.
3. Place stuffed peppers upright in greased shallow baking dish.
   Cook in oven 10-12 minutes, turn dish every 4 minutes.
4. Arrange cheese strips on each pepper.