Ham-Stuffed Bell Peppers

• 1/4 c. butter or margarine
• 1/2 c. chopped onion
• 1/4 c. chopped celery
• 1 clove garlic, minced
• 1 c. ground fully cooked ham
• 1 (7 1/2 oz.) can tomatoes, cut up
• 1/2 c. tomato juice
• 1 1/4 c. coarsely crushed saltine crackers (27 crackers)
• 1 egg, beaten
• 1/2 tsp. sugar
• several dashes of bottled hot pepper sauce
• 1/8 tsp. ground red pepper
• 4 green peppers, halved crosswise and seeded
• 1 Tbsp. butter or margarine, melted

1. In a large skillet, melt the 1/4 cup butter.
2. Add the onion, celery and garlic; cook until tender.
3. Add the ham, undrained tomatoes and tomato juice.
4. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until liquid is slightly reduced.
5. Stir in 1 cup of the crushed crackers, the egg, sugar, hot pepper sauce and ground red pepper.
6. Meanwhile in a large saucepan, cook the green pepper halves in boiling water for 3 to 4 minutes; invert to drain.
7. Fill pepper halves with the ham-vegetable mixture.
8. Arrange peppers in a 13 x 9 x 2-inch baking pan.
9. Cover with foil.
10. Bake in a 350u0b0 oven for 10 minutes.

butter, onion, celery, clove garlic, ground fully, tomatoes, tomato juice, crackers, egg, sugar, pepper sauce, ground red pepper, green peppers, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=404438 (may not work)