Place a fry-pan on stove containing about two tablespoonfuls of
butter, add a couple of finely chopped sweet peppers and a finely
minced small onion. Let all simmer on stove. Measure the chopped
pepper and add an equal amount of finely crumbled bread. Season with
salt and pepper and fill (well-washed) peppers from which the stem and
seeds have been removed. Stand the peppers in a bake dish containing a
small amount of water. Place in a hot oven about twenty-five minutes,
or until peppers are tender. Serve hot.