Stuffed Bell Peppers With Cloves - cooking recipe

Ingredients

2 -4 large bell peppers
1 1/2 lbs ground beef or 1 1/2 lbs turkey
1 slice bread, crumbled (or equivalent in bread crumbs)
1 egg
1 medium onion, finely chopped, divided use
1 teaspoon table salt, divided use
1/4 teaspoon black pepper, divided use
4 tablespoons ketchup (optional)
1/2 cup skim milk
4 cups tomatoes, chopped (fresh, frozen or canned)
2 tablespoons flour
3 cloves
1/2 teaspoon sugar

Preparation

Peppers: Slice tops off peppers and remove seeds. Cut small hole in bottom of each for drainage. Boil a few minutes, covered, in small amount of water. Remove from water and drain.
Filling: Mix the meat, bread, egg, about 1/2 cup of the onion, 3/4 t. salt (or to taste), pepper to taste, ketchup and milk. (My mom did not include the ingredients for her meatloaf so I copied most of the ingredients from Recipe #54257 as they sounded pretty close to what she uses!).
Stuff peppers. If you have too much meat, form extra into pepper-sized balls.
Tomato sauce: Mom uses about four cups of fresh (frozen) or one lg. can of canned tomatoes. Heat with a couple tablespoons flour, salt and pepper to taste, chopped onion and more green pepper if you want, and maybe three cloves. Mom suggests adding a little sugar to tomato-based dishes, maybe half a teaspoons.
Arrange peppers in a deep casserole (Mom uses a deep square Corning one).
Pour tomato sauce over the top. Bake, uncovered, at 350 degrees for about an hour. Serve with boiled potatoes.