by Jessica Gerald  
 

• 6 large green peppers
• 1 tablespoon flour
• 1 tablespoon butter
• 1 cup milk
• 1 cube chicken boullion
• 1 pint of diced cooked chicken
• Salt
• Pepper 

Cut a thin slice from the stem end of the green peppers. Take out the seeds and white membrane. Rinse in cold water. Stand the shells upright in a greased baking dish or cake pan.

To prepare creamed chicken:

1.  Bring milk to the boiling point.
2. Add the flour and butter. Stir briskly until it thickens.
3. Dissolve chicken boullion in the mixture. Add salt and pepper to taste.
4. Add chicken to the mixture.
5. Fill the pepper shells with the chicken mixture. Cover with bread crumbs and dot with butter.
6. Bake at 350 for 20 minutes. 

About the Author: 

Jessica Gerald is a Christian wife, mother of two grown sons, retired elementary school teacher, and current Sunday school teacher of fourth and fifth graders. You may visit her website at http://www.oldfashionedhomemaking.com.