4 lg. green peppers
Salt
1/2 c. minced onion
1/4 c. minced green pepper (optional)
1/2 c. light cream or evaporated milk
1 tbsp. sugar
6 whole cloves
1/4 c. cold water
1 c. boiling water
1 lb. chuck, ground
1/2 c. minced celery
1 egg, unbeaten
1 (1 lb. 4 oz.) can tomatoes (2 1/2 c.)
1/4 tsp. cinnamon
1 tbsp. flour

Wash 4 green peppers; cut thin. Slice from stem end of each; remove seeds. Boil peppers in boiling water with 1 1/4 teaspoon salt, tightly covered, 5 minutes. Meanwhile, combine meat, 1/4 cup onion, celery, 1 teaspoon salt, 1/4 cup minced green pepper, egg, and cream. Drain boiled peppers; stuff with meat mixture. Place in 8 x 8 x 2 inch baking dish.

Start heating oven to 350 degrees. In saucepan, combine tomatoes, 1/4 cup onion, 1/2 teaspoon salt, sugar, cinnamon, and cloves. Simmer, uncovered, 10 minutes, then strain, reserving liquid. Stir flour and cold water until smooth. Add to strained liquid. Cook, stirring, until slightly thickened. Pour over peppers. Bake 45 to 50 minutes. Makes 4 servings.