Stuffed Bell Peppers With Cloves

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement