1/4 c. butter and 1 tbsp.
1/2 c. chopped onion
1/4 c. chopped celery
1 clove garlic, crushed
1 1/2 c. ground cooked ham
1 (7 1/2 oz.) can tomatoes, chopped
1 1/4 c. cracker crumbs
1 egg, beaten
1 tsp. sugar
1/8 tsp. ground red pepper
2 slices American cheese
4 green bell peppers, halved

In large skillet melt the 1/4 cup butter. Add onion, celery, garlic. Cook until tender. Add ham, tomatoes. Bring to boil and simmer about 10 minutes or until liquid is reduced. Stir in 1 cup of the cracker crumbs, the egg, sugar and red pepper.

In large pan cook pepper halves in boiling water with a dash of salt for 3 or 4 minutes. Drain well and fill halves with ham and vegetable mixture. Arrange peppers in 13 x 9 x 2 inch baking dish. Cover with foil. Bake at 350 degrees for 15 minutes.

Combine remaining crumbs and 1 tablespoon melted butter. Top peppers with mixture. Put on 1/4 slice American cheese to each pepper. Return to oven and bake another 20 minutes.