Stuffed Bell Peppers With Creole Sauce - cooking recipe

Ingredients

Creole Sauce
1/2 cup green pepper, finely chopped
1/2 cup onion, finely chopped
2 garlic cloves, finely chopped
1 (8 ounce) can tomato sauce
1 (16 ounce) can chopped tomatoes, with liquid
1 teaspoon chili powder
1 teaspoon sugar
1 bay leaf
1/8 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon black pepper
Filling
1 lb ground beef
1/4 cup minced onion
1/3 cup celery, finely chopped
1/4 cup parmesan cheese
1 1/2 cups rice, cooked
4 large green peppers, tops removed, seeded

Preparation

Creole Sauce (2 cups):
Saute green pepper, onion and garlic in a little oil until soft.Add remaining ingredients and simmer until thickened.
Peppers:
Par-cook or microwave seeded peppers until slightly tender.
Brown beef and drain.
Add onion and celery to beef and cook 5-10 minutes or until vegetables are tender.
Add rice to beef mixture and season with salt and pepper to taste.
Add cheese, Moisten beef mixture with a little of the creole sauce.
Fill prepared green peppers and cover with remaining creole sauce.
Bake at 375\u00b0F for 25 minutes.