Stuffed Peppers No. 3

• 10 peppers
• 40 oysters
• 3 cups stale bread crumbs

Cut out the round piece of pepper with the stem on it—remove seeds, chop 1 pepper and ½ onion and saute in butter. Parboil oysters, drain, soak the crumbs in oyster liquor, season, add sauted onion and pepper and salt and fill peppers with this mixture. Sprinkle over with cracker crumbs