Stuffed Peppers

1 medium size onion, finely chopped.
2 tablespoons butter.
4 tablespoons mushrooms, finely chopped.
4 tablespoons left-over ham, finely chopped.
⅓ cup Brown Sauce.
3 tablespoons fine soft bread crumbs.
Salt, pepper, few grains cayenne.
6 green bell peppers.
Buttered cracker crumbs.

Process: Cook onion in butter four minutes, add mushrooms and ham, cook two minutes, add Brown Sauce, bread crumbs and seasoning. Cut a slice from the stem ends of peppers, remove seed and white portions. Cover with boiling water, parboil eight minutes. Drain. Fill peppers with cooked mixture, cover with crumbs and bake in buttered Gem cups in the oven ten minutes. Serve on rings of toast with Brown Sauce.