6 lg. green peppers
Boiling water
1 1/2 lb. ground beef
1/4 c. finely chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 tsp. salt
2 c. cooked rice

Cut tops from peppers; remove membranes and seeds. Cover peppers with boiling water. Cook 10 minutes, drain. Brown ground beef, onion, celery and green pepper in skillet. Add salt and rice. Spoon mixture into peppers.

Place in baking dish and pour following Creole Sauce over peppers; cover. Bake at 350 degrees for 45 minutes; uncover and bake 15 minutes longer. Makes 6 servings.

CREOLE SAUCE:

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

Combine tomatoes, onion, salt, sugar and basil in skillet. Simmer 10 minutes. Combine flour and water; add to skillet and cook until mixture thickens.