Creole Stuffed Peppers

 

4
large sweet bell peppers
1
pound ground beef
1 1/2
cups cooked rice
Seasoned salt & pepper to taste
Creole Sauce (recipe follows)

 

 

 

Split peppers; wash and remove seeds and membrane.  Parboil for 5 minutes; drain.  Cook beef until it loses its red color.  Pour off fat.  Mix beef, rice and seasonings.  Add 1/4 cup Creole Sauce.  Pack peppers with mixture and put them in large shallow baking dish.  Pour about 1 1/2 cups sauce around peppers.  Cover; bake in preheated oven 350° oven for 45 minutes.  Serve with remaining Creole Sauce; heated. 

 

Serves 4.

 

Creole Sauce

 

1
onion, chopped
1/2
cup diced celery
2
tablespoons butter
1
15-1/2-ounce can spaghetti sauce (Hunt’s Traditional)
1
8-ounce can tomato sauce
1
cup water
1
bay leaf
2
whole cloves
Salt and pepper to taste

 

 

Melt butter in saucepan.  Add onion and celery and sauté for 5 minutes.  Add spaghetti sauce, tomato sauce, water, bay leaf, cloves and salt and pepper to taste.  Simmer for 15 minutes.  Remove cloves.