Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean Ground Beef |
| 1½ teaspoon | Beef Base |
| 2 tablespoons | Onions -- diced |
| 1 | Egg |
| ¾ cup | Cooked Rice |
| ¼ teaspoon | Garlic Powder |
| 1 can | (20 Oz) Tomatoes |
| 1 can | (10 Oz) Tomato Puree |
| 2 tablespoons | Minced Onion |
| 2 tablespoons | Minced Green Pepper |
| ¼ cup | Bread Crumbs |
| ¼ teaspoon | Seasoned Salt |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 4 larges | Peppers -- cut in half |
| 1 teaspoon | Minced Garlic |
| ¼ teaspoon | Basil |
| 1 tablespoon | Sugar |
STUFFED PEPPERS
CREOLE SAUCE
Preheat oven to 350 F. Combine meat with all ingredients except peppers. Stuff peppers with mixture and place in baking dish. Cover and bake for 15 mins. Uncover peppers and continue cooking until done, about 30 mins. Meanwhile combine all ingredients for Creole Sauce and heat in saucepan. Pour sauce over peppers and return to oven to keep hot until served. Makes 8 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-03-95 (23:30) (159) Fido: Cooking