6 lg. green peppers
4 slices bread
1 1/2 lbs. 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 (opt.)
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

Cut tops off peppers, 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 saucepan combine tomatoes, onion, 1 teaspoon 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 degrees for 30 minutes. Uncover, bake 15 minutes more. Can serve on fluffy rice. Makes 6 servings.