6 lg. bell peppers in boiling water
1 1/2 lbs. lean ground beef
1/4 chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 tsp. salt
2 c. cooked rice

CREOLE SAUCE:

1 lb. can tomatoes
1 sm. chopped onion
1/2 tsp. salt
1 tbsp. sugar
1 tbsp. flour
1/4 c. water
1 tsp. crushed dried sweet basil

Oven 350 degrees.

Cut tops from peppers, remove membranes and seeds. Cover peppers with boiling water. Cook 5 minutes and drain.

Brown ground meat, onions, celery and peppers in skillet. Add salt to cooked rice. Spoon mixture in peppers.

Pour Creole Sauce over bell peppers. Bake and keep covered for 45 minutes. Uncover and bake 15 minutes longer.