Beef-Stuffed Bell Peppers With Creole Sauce

This is my Mom's recipe for Stuffed peppers. I use the creole sauce on meatloaf too!

• Ready In: 1 hr 25 mins
• Serves: 6

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 (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

Directions

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.