Tangy Stuffed Pepper Salad - cooking recipe

Ingredients

2 c. shredded cabbage
1 c. diced fully cooked ham or cooked beef
1/2 c. coarsely shredded carrot
1/4 c. sliced radish
1/4 c. chopped cucumber
1 (8 oz.) carton plain yogurt
2 tsp. sugar
1 tsp. lemon juice
1/2 tsp. celery seed
1/4 tsp. garlic salt
1/4 tsp. onion salt
dash of pepper
2 large green peppers

Preparation

In a bowl combine shredded cabbage, cooked meat, carrot, radish and cucumber.
Combine next 7 ingredients; mix well.
Pour over vegetable mixture, tossing to coat.
Cover and chill at least 1 hour.
Remove tops from green peppers.
Cut peppers in half lengthwise and remove seeds.
Spoon vegetable mixture into pepper cups.
Makes 4 servings.