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Blue Boar's Beef-Stuffed Peppers 1 pound cooked beef 1/2 cup finely chopped onions 1/4 cup finely chopped celery 1 tablespoon shortening 1/2 cup uncooked rice 1/3 cup ketchup 1 teaspoon salt 4 large green peppers Creole sauce (recipe follows) Blue Boar Creole Sauce 1 tablespoon shortening 1 medium onion, diced 1/2 green pepper, diced 1/2 cup celery, diced dash garlic powder 1 1/3 beef or chicken stock 1 cup canned tomatoes 1/2 cup tomato puree 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon vinegar 1 tablespoon cornstarch 1/4 cup water Melt shortening in a heavy 2-quart saucepan. Add onion, green pepper, celery and garlic powder. Saute until onions are translucent, but not brown. Add stock, tomatoes, puree, sugar, salt, pepper and vinegar. Simmer gently for 30 minutes. Dissolve cornstarch in water. Add to sauce and cook until clear. Serve while hot. Makes approximately 4 cups.