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

Cut tops from green pepper. Remove membranes. Cover with boiling water, cook 10 minutes. Drain. Brown ground beef in skillet with onion, celery and chopped peppers.

Drain. Add salt and rice. Spoon mixture into peppers. Place in baking dish and pour Creole Sauce over peppers. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer.

CREOLE SAUCE FOR STUFFED PEPPERS
1 lb. can tomatoes
1/2 tsp. salt
1 tsp. crushed, dry sweet basil
1/4 c. water
1/4 c. chopped onion
1 tbsp. sugar
1 tbsp. flour
1 tbsp. butter

Combine all ingredients except flour and water. Simmer 10 minutes. Combine flour and water and add to skillet mixture. Cook until thickened. Pour over peppers and bake.

Variation: Lay Cheddar or American cheese over peppers in last 10 minutes of baking.