Stuffed Bell Peppers With Cloves

• 2 -4 large bell peppers
• 1 1/2 lbs ground beef or 1 1/2 lbs turkey
• 1 slice bread, crumbled (or equivalent in bread crumbs)
• 1 egg
• 1 medium onion, finely chopped, divided use
• 1 teaspoon table salt, divided use
• 1/4 teaspoon black pepper, divided use
• 4 tablespoons ketchup (optional)
• 1/2 cup skim milk
• 4 cups tomatoes, chopped (fresh, frozen or canned)
• 2 tablespoons flour
• 3 cloves
• 1/2 teaspoon sugar

1. Peppers: Slice tops off peppers and remove seeds. Cut small hole in bottom of each for drainage. Boil a few minutes, covered, in small amount of water. Remove from water and drain.
2. Filling: Mix the meat, bread, egg, about 1/2 cup of the onion, 3/4 t. salt (or to taste), pepper to taste, ketchup and milk. (My mom did not include the ingredients for her meatloaf so I copied most of the ingredients from Recipe #54257 as they sounded pretty close to what she uses!).
3. Stuff peppers. If you have too much meat, form extra into pepper-sized balls.
4. Tomato sauce: Mom uses about four cups of fresh (frozen) or one lg. can of canned tomatoes. Heat with a couple tablespoons flour, salt and pepper to taste, chopped onion and more green pepper if you want, and maybe three cloves. Mom suggests adding a little sugar to tomato-based dishes, maybe half a teaspoons.
5. Arrange peppers in a deep casserole (Mom uses a deep square Corning one).
6. Pour tomato sauce over the top. Bake, uncovered, at 350 degrees for about an hour. Serve with boiled potatoes.

bell peppers, ground beef, bread, egg, onion, salt, black pepper, ketchup, milk, tomatoes, flour, cloves, sugar

Taken from www.food.com/recipe/stuffed-bell-peppers-with-cloves-259282 (may not work)