Stuffed Bell Peppers With Meat Gravy

Cut tops of peppers off, clean out inside and wash.

In very large pot filled with water, boil the peppers for 20 minutes or until just tender- crisp. Do not over cook or the peppers will split up the sides. Drain peppers and set aside.

In large deep saucepan, heat bacon grease. Add ham and cook for 5 minutes. Remove 2 tablespoons of pepper, onion, celery, green pepper, onion, celery, green onions and garlic to ham and saute over medium heat for 15 to 20 minutes or until vegetables are soft and tender.

Add meat, thyme, oregano, allspice, pepper and salt and cook, stirring occasionally until meat is brown and breaks apart, approximately 20 to 25 minutes.

Add shrimp to mixture. Squeeze all water out of bread and tear into tiny pieces. Add this to mixture and stir well. Cook 20 minutes, stirring occasionally.

Remove 4 cups of meat mixture and set aside for gravy. Using remaining mixture, stuff peppers and place in a deep baking dish.

Heat olive oil in deep saucepan and add Bell pepper, onion, celery, green onions and garlic which has been set aside. Saute until tender over medium heat.

Add 4 cups meat mixture and stir well. Add tomato sauce, tomatoes and water. Cover, reduce heat to low-medium and cook for 30 minutes or until gravy becomes slightly thick. This gravy should not be as thick as regular red gravy.

Pour gravy into baking dish with peppers. Make sure that you pour some of the gravy on top of each pepper. Cover and bake in a 350 degrees F oven for 45 to 60 minutes or until peppers are tender.

To serve, place cooked angel hair pasta on plate. Spoon meat gravy onto pasta, place one pepper on individual plate with pasta and pass the Parmesan cheese.