Cut a thin slice from steam end of each pepper. Remove seeds and wash. Dro
peppers
into boiling, salted water and parboil 5 min. Drain thorouhgly. 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 of 350 for about 25 min. or until stuffing is firm and
delicately browned
on top.
