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Categories:
green peppers Bread ground round parsley clove garlic celery salt pepper grated sharp egg tomatoes onion salt sugar cinnamon cloves flour cold water
Viewed: 22 - Published at: 2 years agoIngredients
- 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
Method
- Cut tops off pepper, remove seeds and membrane.
- Cook peppers in boiling salted water, about 5 minutes; drain.
- Soak bread in water or milk to soften, squeeze dry.
- Combine bread with meat and next 7 ingredients.
- Stuff peppers with meat mixture.
- Place in large baking dish.
- In sauce pan combine tomatoes, onion, 1 tsp. salt, sugar, cinnamon and cloves; simmer 10 minutes.
- Sieve or puree tomato sauce in blender, return to saucepan.
- Mix flour with water, add to strained sauce, cook stirring until slightly thickened; pour over peppers.
- Cover, bake at 350° for 30 minutes. Uncover; bake 15 minutes more.
- Serve on fluffy rice.
- Makes 6 servings.
