Recipe: Forum Cafeteria Stuffed Green Bell Peppers and Creole Sauce (authentic)

THE FORUM'S STUFFED GREEN PEPPERS

3 green bell peppers, halved lengthwise, cores removed
1/2 pound cooked meat, cut into small chunks*
3 tablespoons coarsely chopped onion
1 tablespoon coarsely chopped green bell peppers
3/4 cup diced cooked peeled potato
1/2 teaspoon chili powder
Salt, to taste
Ground black pepper, to taste
1/4 cup chopped tomatoes
1 1/2 cups cooked rice**
Paprika
3/4 cup Creole Sauce (recipe follows)

Bring half an inch of water to a boil in a large skillet. Add pepper halves, cut sides down and steam 6 minutes or until slightly tender, adding more water if needed. Drain peppers; set aside.

Preheat oven to 350 degrees F.

Place meat, onion, chopped pepper and potato in bowl of food processor fitted with metal blade. Pulse on and off until coarsely chopped.

Transfer to large mixing bowl. Stir in chili powder, salt, pepper, tomatoes and rice. Mix well.

Divide stuffing among pepper halves, molding stuffing in an oval shape. Sprinkle evenly with paprika and bake until brown, about 30 minutes.

If necessary, reheat Creole sauce; serve over peppers.

Makes 6 servings.

*The Forum used leftover beef roasts, pork chops and other meats. You can substitute cooked ground beef. (Tester's note: Although this would be a great way to use leftovers, I didn't have any on hand. I bought thickly sliced lean roast beef at the supermarket deli.)

**For a meatier entree, use less rice.

CREOLE SAUCE
Makes 3 cups

2 tablespoons butter or margarine
1 cup diced onion (cut in 1/4-inch pieces)
1 cup diced green bell pepper (cut in 1/4-inch pieces)
3 cups chopped tomatoes (or 1 cup tomato sauce plus 2 cups water)
1/4 teaspoon thyme
2 bay leaves
4 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon Tabasco sauce
Salt, to taste
Dash ground black pepper
1 tablespoon cornstarch
2 tablespoons water

Melt butter in a saucepan. Add onion and green pepper; saute over medium heat until onion is translucent.

Add tomatoes, thyme, bay leaves, garlic, paprika, Tabasco, salt and pepper. Simmer over low heat for 30 minutes.

Dissolve cornstarch in 2 tablespoons water. Add to simmering sauce; cook until sauce is clear. Remove bay leaves.