Stuffed Bell Peppers My Way

I learned to make stuffed vegetables from my Turkish landlady in Ankara and over the years have made modifications such as in this recipe.

• Ready In: 1 hr 30 mins
• Serves: 10

Ingredients

• 2  lbs ground beef
• 2  cups  uncooked Minute Rice
• 2  eggs
• 1  medium  chopped onion
• 1⁄2 cup pine nuts (optional)
• 1  cup milk
• 2  teaspoons dried parsley or 1⁄4 cup  freshly chopped parsley
• 1⁄2 cup currants
• 10  large green peppers (a mix is pretty) or 10  large  red peppers (a mix is pretty) or 10  large  yellow peppers (a mix is pretty)

• SAUCE

• 1 (10 1/2ounce) can  tomato soup
• 1 (10 1/2ounce) can water
• 4  whole cloves
• 1  dash cinnamon
• 1  tablespoon  chopped onion
• 3  pinches mint
•  salt and pepper

Directions

1. Mix all filling ingredients well and stuff the peppers.
2. Place in large baking dish (can also be done in electric skillet or on stove top).
3. Mix sauce ingredients and pour small amount over each pepper and rest in bottom of dish or pan.
4. Bake at 350 degrees, covered, for about 1-1/2 hours.
5. Pass the sauce at the table.
6. I usually slice the peppers in half lenghtwise on a platter to serve and garnish with parsley or whatever.
7. NOTE: I usually double the sauce to go with any leftovers.
8. Also, if there is leftover meat mixture after stuffing peppers, I make into large meatballs and place in dish with peppers- this is great for people that don't care for the peppers.