Creole Stuffed Bell Peppers

Creole Stuffed Bell Peppers



INGREDIENTS: 4 green bell peppers 4  pounds ground beef 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup diced green bell pepper 2 tbl. diced garlic 1 cup cooked rice 1 bunch cup chopped green onions salt and pepper to taste Tabasco Pepper Sauce to taste 2 small cans Hunts tomato sauce with roasted garlic Method: Preheat oven to 375 degrees F. In a large  skillet, over medium heat add beef and cook until golden brown. Drain off all but two tablespoons of oil. Add onions, celery, bell peppers, green onions and garlic. Sauté  until vegetables are wilted and tender. Add rice and blend well into meat mixture. Season to taste using salt, pepper and  Tabasco. Remove the top from the bell peppers and clean all pulp from the inside. Stuff with the meat dressing, place in a large casserole dish and surround with a Hunts tomato sauce with roasted garlic. Bake for thirty minutes or until peppers are tender. I always taste the mixture after adding the rice to the cooked meat and divide the mixture so and add additional spices for those who like their peppers hotter by adding cayenne.