Beef-Stuffed Bell Peppers With Creole Sauce - cooking recipe

Ingredients

6 large green peppers
1 1/2 lbs ground beef
1/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper (the tops)
1/2 teaspoon salt
2 cups cooked rice
Creole Sauce
1 (1 lb) can crushed tomatoes or (1 lb) can diced tomato
1/4 cup chopped onion
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon dried basil
1 tablespoon flour
1/4 cup water

Preparation

Cut tops from peppers, remove membrane and seeds (dice the tops).
Cover peppers w/ boiling water.
Cook 10 minutes.
Drain very carefully!
Brown ground beef, onion, celery, and green pepper.
Drain.
Add salt and rice.
Spoon into peppers.
Place in baking dish and cover w/ creole sauce.
Cover and bake at 350 for 45 minutes.
uncover and bake 15 minutes longer.
Creole Sauce: Combine tomatoes, onion, salt, sugar and basil in sauce pan.
Simmer 10 minutes.
Combine flour and water; add to sauce and cook until thickened.