8 medium green bell peppers 2 tablespoons butter 4 small onions, finely chopped 2 small green bell peppers, finely chopped 1 clove garlic, minced 1/2 cup chopped ham 1 can tomato puree salt and pepper 4 cups fine bread crumbs 2 eggs
Cut a thin slice from stem end of each pepper. Remove seeds and wash. Drop peppers into boiling, salted water and parboil 5 min. Drain thoroughly.
Melt butter in skillet. Add onions, garlic and chopped pepper and saute until limp. Add tomato puree, ham, salt, and pepper to taste. Simmer for 15 minutes. Remove from heat, stir in bread crumbs and eggs. Stuff mixture into pepper shells. Sprinkle tops with cracker crumbs. Bake in oven at 350º for about 25 min. or until stuffing is firm and delicately browned on top.