1 1/2 c. chicken stock
1 (28 oz.) can whole, peeled tomatoes, drained & diced
Dash of salt & pepper
1 tsp. garlic oil
1 tbsp. tomato puree
1 tbsp. flour
1 pepper per person

MEAT SAUCE:

2 lbs. meat (veal, pork or beef)
1 med. onion, diced
1/2 c. parsley, chopped
5 slices white bread, soaked in water, drained & squeezed into meat mix
3 whole eggs
Salt, pepper, nutmeg, garlic to taste

Combine all meat mix ingredients in a large mixing bowl. Be sure to keep hands moist so meat does not stick to fingers. Mix well. This is pepper stuffing. Cut top off peppers and save. Clean out inside of pepper, removing all seeds. Remove center part of stem from the lid. Fill with meat mix and cover with the pepper tops. For sauce, put into mixing bowl, tomatoes, salt, pepper and garlic oil, tomato puree and flour. Mix well until flour has dissolved. In a saucepan, large enough to hold peppers needed for family, add chicken stock plus peppers. Cover with sauce and cook over medium heat for about 30 minutes. Remove and serve immediately. Cover with sauce.

If you would like to stretch your meat mixture, add 1 cup of cooked rice.