Presoak a clay pot, top and bottom, in water for 15 minutes.
Top the peppers, then remove the seeds and whitish pulp. Combine all the remaining ingredients, except the arrowroot, and stuff the peppers. Place the stuffed peppers in the pot.
Cover the pot and place it in a cold oven. Set the oven temperature at 480 degrees. Cook for 50 minutes, then remove the pot from the oven and pour off the liquid into a saucepan. Skim off the fat and bring to a boil, then thicken with arrowroot.
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