6 large green peppers
4 slices bread
1 1/2 lb. 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 (optional)
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 pepper, 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 sauce pan combine tomatoes, onion, 1 tsp. 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°F for 30 minutes. Uncover; bake 15 minutes more. Serve on fluffy rice.

Makes 6 servings.