Stuffed Bell Peppers With Cloves
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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
directions
- 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.
- 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!).
- Stuff peppers. If you have too much meat, form extra into pepper-sized balls.
- 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.
- Arrange peppers in a deep casserole (Mom uses a deep square Corning one).
- Pour tomato sauce over the top. Bake, uncovered, at 350 degrees for about an hour. Serve with boiled potatoes.
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RECIPE SUBMITTED BY
ann2boys
United States