Beef-Stuffed Bell Peppers With Creole Sauce

• 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

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

green peppers, ground beef, onion, celery, green pepper, salt, rice, creole sauce, tomatoes, onion, salt, sugar, basil, flour, water

Taken from www.food.com/recipe/beef-stuffed-bell-peppers-with-creole-sauce-35418 (may not work)