6 lg. peppers
1 lb. ground beef (hamburger or other meat)
1 tbsp. grated onion
1/3 c. finely chopped celery
1 1/2 c. cooked rice
Salt and pepper

Wash stem and remove seeds from peppers, leaving a clean shell. Place in salted boiling water for 5-8 minutes or just until tender. Drain. Place in shallow baking dish.

Brown meat slightly and keep crumbly. Add onion and celery, cook about 5 minutes longer. Add rice, salt and pepper. Moisten with a little creole sauce. Fill shells and add a small amount of water in baking dish. Spoon remaining creole sauce over all filled peppers and bake in oven at 375 degrees for 25-30 minutes.

CREOLE SAUCE:

3 tbsp. fat
1/2 c. finely chopped green pepper
1/2 c. finely chopped onion
1 clove garlic, chopped
2 1/2 c. (No. 2 can) canned or stewed tomatoes
1 tsp. chili powder
1 tsp. sugar
1 sm. bay leaf
1/8 tsp. ground cloves
1 tsp. salt
1/4 tsp. pepper

Simmer sauce for 40-50 minutes until thick before using. This tasty hot dish can be made up and frozen for future use.