Creole Stuffed Peppers

4 large green bell peppers
1 cup boiling water
Salt
1 pound hamburger
1/2 cup minced onion, divided
1/2 cup minced celery
1/4 cup minced green pepper (optional)
1 egg, unbeaten
1/2 cup light cream or undiluted evaporated milk
1 (1 pound 4 ounce) can tomatoes (2 1/2 cups)
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
6 whole cloves
1 tablespoon flour
1/4 cup cold water

Rinse peppers; cut into thin slices from stem, removing seeds. Boil peppers in water with 1 1/4 teaspoons salt; lower heat and simmer for 5 minutes.

Combine meat with 1/4 cup onion, celery, 1 teaspoon salt, 1/4 cup minced green pepper, egg and cream. Drain peppers, stuff with meat mixture. Place in an 8-inch square baking dish.

Heat oven to 350 degrees F.

In saucepan, combine tomatoes, 1/4 cup onion, 1/2 teaspoon salt, sugar, cinnamon and cloves; simmer uncovered for 10 minutes. Drain, reserving liquid. Stir in flour and cold water until smooth and add to strained liquid. Cook, stirring until slightly thickened, pour over peppers. Bake 45 to 50 minutes.

Makes 4 servings.