Stuffed Peppers with Creole Sauce

Ingredients

• 1  bay leaf 
• 8 ounce tomato sauce canned
• 15 ounce canned tomatoes crushed canned
• 0.3 cup celery finely chopped
• 1 teaspoon chili powder 
• 1.5 cups rice white cold cooked
• 2 cloves garlic minced
• 0.5 cup bell pepper green finely chopped
• 4 large bell peppers green seeded
• 1 pound ground beef 
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon ground pepper black
• 1 tablespoon olive oil 
• 0.3 cup onion minced
• 0.3 cup parmesan cheese grated
• 1 teaspoon salt 
• 4 servings salt and pepper to taste
• 1 teaspoon sugar white

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• microwave

Directions

1. Heat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally.
2. While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery.
3. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper.
4. Preheat oven to 375 degrees F (190 degrees C).
5. To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9x9 inch baking pan.
6. Pour the remaining Creole sauce over the peppers.
7. Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.