PEPPER AND GRAPEFRUIT SALAD

Cut slices from the stem ends of three green and three red peppers. Remove the seeds and refill the shells with the pulp of grapefruit finely cut, chopped celery hearts and broken Eng- lish walnut meats in the proportion of twice as much grapefruit as celery and two nut meats to each pepper. Arrange on lettuce leaves in pepper cups with mayonnaise.