4 lg. green peppers
½ c. celery, chopped
Preheat oven to 350 F. Rehydrate apples in apple juice for at least 5 minutes. Drain well.
Slice peppers in half lengthwise. Remove stem and seeds and drop peppers into boiling water. Cook for 5 minutes. Drain.
Mix apples with stuffing mix, apple juice, walnuts, celery and egg.
Toss mixture to blend well. Spoon mixture into green peppers. Sprinkle
with parmesan cheese. Put filled peppers into a buttered shallow baking
Bake uncovered for 35-40 minutes.