Stuffed Bell Peppers On Rice

• 6 large green peppers
• 4 slices bread
• 1 1/2 lb. ground round or chuck
• 1 Tbsp. chopped parsley or 1 tsp. dried parsley flakes
• 1 clove garlic, minced
• 1/2 c. finely chopped celery
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. grated sharp cheddar cheese (optional)
• 1 egg
• 2 - 1 lb. cans tomatoes
• 1 tsp. instant minced onion
• 1 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. cinnamon
• 2 whole cloves
• 1 1/2 tbsp. flour
• 1/2 c. cold water

1. Cut tops off pepper, remove seeds and membrane.
2. Cook peppers in boiling salted water, about 5 minutes; drain.
3. Soak bread in water or milk to soften, squeeze dry.
4. Combine bread with meat and next 7 ingredients.
5. Stuff peppers with meat mixture.
6. Place in large baking dish.
7. In sauce pan combine tomatoes, onion, 1 tsp. salt, sugar, cinnamon and cloves; simmer 10 minutes.
8. Sieve or puree tomato sauce in blender, return to saucepan.
9. Mix flour with water, add to strained sauce, cook stirring until slightly thickened; pour over peppers.
10. Cover, bake at 350u0b0 for 30 minutes. Uncover; bake 15 minutes more.
11. Serve on fluffy rice.
12. Makes 6 servings.

green peppers, bread, ground round, parsley, clove garlic, celery, salt, pepper, grated sharp, egg, tomatoes, onion, salt, sugar, cinnamon, cloves, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39533 (may not work)