Stuffed Peppers with Creole Sauce

Ingredients

Peppers

• 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

Instructions

Peppers

1. Cut tops, membranes and seeds from peppers. Cover peppers with boiling water. Cook, uncovered, for 10 minutes; drain and set aside.
2. Brown ground beef and drain. Add onion, celery and green onion to beef; cook to lightly brown.
3. Add salt and cooked rice; mix well. Spoon mixture into pepper. Place peppers in baking dish and cover with Creole Sauce.
4. Bake, covered, at 350 degrees F for 45 minutes.
5. Uncover and bake 15 minutes more.

Creole Sauce

1. Combine tomatoes, onion, salt, sugar and basil in skillet. Simmer for 10 minutes.
2. Combine flour and water; add to mixture and cook until thickened. Pour over peppers.