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Stuffed Peppers

6 sweet green peppers I gill (1/2 cup) tomatoes 4 tablespoonfuls chopped I oz. (1 heaping tablespooncooked ham ful) butter 4 tablespoonfuls bread I slice chopped onion crumbs Salt and pepper I tablespoonful chopped parsley Water or stock Use peppers of uniform size. Cut a piece off the stem end, and remove the seeds and partitions. Drop them into boiling water and boil for ten minutes.

Mix together the ham, parsley, bread crumbs, tomatoes, onion, butter, salt and pepper, and stuff them into the peppers.

Cover with a few buttered bread crumbs, place in a buttered fireproof dish, pour in a little water or stock, and bake in a moderate oven for three-quarters of an hour.