Instructions: Preheat oven to 350* F. Grease a large, shallow casserole or baking dish; set aside.

In a medium saucepan in 1/2 inch water, cook potatoes until just fork-tender. Peel and cut into cubes, set aside. Cut tops off peppers, remove seeds and membrane. If desired, blanch, rinse and drain well. Set peppers aside.

In a large skillet over medium heat, melt butter. Add cubed potatoes, onion and chopped chili pepper. Cook, stirring often, about 5 minutes or until potatoes are a golden brown. Stir in curry powder. Cook 2 minutes more. Sprinkle with lemon juice. Divide evenly and spoon into the peppers. Place in the prepared pan. Bake 20 minutes.

Serves 6.

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