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Stuffed Peppers

2 large green sweet peppers 1 small red sweet pepper, chopped fine 1 cream cheese 4 olives, chopped fine 12 t salt, other favorite seasonings Scald peppers five minutes; rinse in cold water. These should first be washed, split down one side, seeds and stem end removed. Fill washed, split down one side, seeds and stem end removed. Fill scalded peppers with mixture of cheese, red pepper, olives and seasonings. Close filled peppers, fasten with skewers or string. Dip in beaten egg and cracker crumbs, sprinkle with melted butter and bake in 400 degree oven about 15 minutes.