Description Edit

Ingredients Edit

Directions Edit

  1. Cut a thin slice from steam end of each pepper.
  2. Remove seeds and wash.
  3. Dro peppers into boiling, salted water and parboil 5 minutes. Drain thorouhgly.
  4. Melt butter in skillet. Add onions, garlic and chopped pepper and saute until limp.
  5. Add tomato puree, Ham, salt, and pepper to taste.
  6. Simmer for 15 minutes. Remove from heat, stir in bread crumbs and eggs.
  7. Stuff mixture into pepper shells. Sprinkle tops with cracker crumbs.
  8. Bake in oven of 350 for about 25 minutes. or until stuffing is firm and delicately browned on top.

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