Stuffed Bell Peppers with Creole Sauce

6 large bell peppers
1-1/2 pounds lean ground meat
1/2 cup onion, finely chopped
1/2 cup bell pepper, chopped
1/2 teaspoon "Cajun" seasoning
2 cups cooked rice
Creole Sauce:
1 pound canned tomatoes
1/4 cup onion, chopped
1/2 teaspoon "Cajun" seasoning
1 tablespoon sugar
1 teaspoon basil, dried, crushed
1 tablespoon flour
1/4 cup water

Clean peppers. Cover peppers with boiling water. Cook 10 minutes, drain. Brown meat, onion, celery, and green pepper in skillet. Add salt and rice. Spoon mixture into peppers, and place in baking dish. Pour Creole sauce over peppers. Cover and bake at 350F for 45 minutes. Uncover, and bake 15 minutes longer.

Creole Sauce:
Combine tomatoes, onion, seasonings and sugar in skillet. Combine flour and water. Add to skillet; cook until thick.

Be sure you blend flour and water well before adding to other ingredients.

Serves 6.

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Cajun Country -- New Iberia, Louisiana