Drop peppers into boiling, salted water and parboil 5 minutes; Drain completely.
Melt butter in heavy frying pan.
Add onions, garlic and chopped pepper and saute until tender.
Add tomato puree, ham, salt, and pepper to taste; Simmer for 15 minutes.
Remove from heat, stir in bread crumbs and eggs.
Stuff mixture into pepper shells. Sprinkle tops with cracker crumbs. Bake in oven of 350 for about 25 minutes or until stuffing is firm and lightly browned on top.