Recipe: Beef-Stuffed Peppers in Creole Sauce (using rice)

BEEF-STUFFED PEPPERS IN CREOLE SAUCE

6 large green peppers
FOR THE CREOLE SAUCE:
1 (16 ounce) can tomatoes
1/4 cup chopped onion
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon basil leaves
1 tablespoon flour
1/4 cup water
FOR THE FILLING:
1 1/2 pounds ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup shredded carrots
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups rice, cooked

TO PREPARE THE PEPPERS:
Cut out tops and remove seeds. Cook in boiling water for 10 minutes. Drain and set aside.

TO PREPARE THE CREOLE SAUCE:
Combine tomatoes, 1/4 cup onion, salt, sugar and basil in a saucepan. Simmer for 10 minutes.

Combine flour and water. Add to tomato mixture and cook until thickened.

TO PREPARE THE MEAT FILLING:
Combine beef, 1/2 cup onion, celery, carrots, salt and pepper and rice and stuff into peppers.

TO STUFF AND BAKE THE PEPPERS:
Stand peppers upright in baking dish. Pour sauce over peppers.

Cover and bake in preheated 350 degree F oven for 45 minutes. Uncover and bake an additional 15 minutes.

Shirley Stumpff, Holden, MO

Makes 6 servings
Source: Rural Missouri Cooking Vol. 1 Recipes from Missouri's REC members Compiled by Sara Seidel, Asst. Dir., Rural Missouri