Creole stuffed peppers

6 servings

Ingredients

Quantity Ingredient
6 mediums Green peppers
1¼ pounds Beef, ground
1 tablespoon Onion; chopped
⅓ cup Celery; finely chopped
1 cup Rice; cooked
1¼ teaspoon Salt
⅛ teaspoon Pepper
3 tablespoons Oil, salad
½ cup Green pepper; finely chopped
½ cup Onion; finely chopped
28 ounces Tomatoes; coarsely chopped
1 tablespoon Sugar
⅛ teaspoon Cloves, ground
1 teaspoon Salt
¼ teaspoon Pepper

Directions

CREOLE SAUCE

Wash peppers; remove tops and seeds. Set aside.

Brown beef slightly, stirring to keep meat in small particles. Add onion and celery; cook 5 minutes or until vegetables are tender. Stir in rice, salt, pepper, and 1 cup Creole Sauce.

Fill peppers with beef and rice mixture; place in a shallow baking dish. Add water to barely cover bottom of baking dihs, and tightly cover with aluminum foil. Bake at 375 degrees for 25 to 30 minutes.

Spoon remaining Creole Sauce over peppers before serving.

Creole Sauce:

Heat salad oil in a large saucepan. Add green pepper and onion; saute 5 minutes or until soft but not brown. Add tomatoes with juice and remaining ingredients to sauteed vegetables. Cook over low heat 40 to 50 minutes. Yield: about 2 cups.

SOURCE: Southern Living Magazine April 1977.

Typos by Nancy Coleman.

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