Stuffed Peppers with Creole Sauce

6 large green bell peppers
1 1/2 pounds lean ground beef
1/4 cup finely chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 teaspoon salt
2 cups cooked rice (2/3 cup uncooked)

Creole Sauce:
2 cups undrained tomatoes
1/4 cup chopped onion
1/2 teaspoon salt
1 tablespoon granulated sugar (optional)
1 teaspoon leaf basil
1 tablespoon flour
1/4 cup water

Cut tops, membranes and seeds from peppers. Cover peppers with boiling water. Cook, uncovered, for 10 minutes; drain and set aside.

Brown ground beef and drain. Add onion, celery and green onion to beef; cook to lightly brown. Add salt and cooked rice; mix well. Spoon mixture into pepper. Place peppers in baking dish and cover with Creole Sauce. Bake, covered, at 350 degrees F for 45 minutes. Uncover and bake 15 minutes more.

To make Creole Sauce: Combine tomatoes, onion, salt, sugar and basil in skillet. Simmer for 10 minutes. Combine flour and water; add to mixture and cook until thickened. Pour over peppers.