Creole-Stuffed Green Peppers

• 4 large green peppers
• 1 c. boiling water
• 1 1/4 tsp. salt
• 1 lb. ground chuck
• 1/4 c. minced onions
• 1/2 c. minced celery
• 1 tsp. salt
• 1/4 c. minced green peppers (optional)
• 1 egg, unbeaten
• 1/2 c. light cream
• 2 1/2 c. (No. 2) can tomatoes
• 1/4 c. minced onions
• 1/2 tsp. salt
• 1 Tbsp. sugar
• 1/4 tsp. cinnamon
• 6 whole cloves
• 1 Tbsp. flour
• 1/4 c. cold water

1. Wash green peppers; cut a thin slice from stem end of each. Remove all seeds.
2. In a saucepan, boil peppers in boiling water with 1 1/4 teaspoons salt for 5 minutes.
3. Meanwhile, combine chuck with onions, celery, 1 teaspoon salt, minced peppers, egg and cream.
4. Drain peppers; stuff with meat mixture.
5. Place stuffed peppers in an 8 x 8 x 2-inch baking dish.

green peppers, boiling water, salt, ground chuck, onions, celery, salt, green peppers, egg, light cream, tomatoes, onions, salt, sugar, cinnamon, cloves, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=586490 (may not work)