Stuffed Bell Peppers

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 4 bell peppers (color optional)
• 1 (16 ounce) can jellied cranberry sauce (jelled not whole)
• 1 (16 ounce) can tomato sauce
• 1 cup tap water
• 3/4 cup brown sugar
• 1/2 cup raisins
• 1 lb ground beef
• 1/2 cup raw rice (raw)
• 1 medium onion (finely chopped)
• 2 tablespoons ketchup
• 1 tablespoon worcestershire sauce
• 4 tablespoons cheese (your choice of shredded cheese)
• salt and pepper

Recipe

• 1 combine the cranberry sauce, tomato sauce, the raw ground beef, 1/2 cup of raw rice, chopped onion, 2 tablespoons ketchup, worcestershire, 1 cup tap water, salt and pepper to taste and brown sugar and bring to a boil.
• 2 reduce to a simmer and add raisins. simmer 5 minutes.
• 3 remove stems and seeds inside of peppers.
• 4 rinse inside under running water to make sure all the seeds are out.
• 5 place peppers standing up in a large pot and cover peppers with water. bring to a boil and boil until peppers are tender.
• 6 remove from hot water and with tongs remove peppers from pot and place them upside down on a plate to drain.
• 7 after cooking the meat mixture, fill the peppers with the mixture, and place the filled peppers into a deep roasting pan. cover with the remaining mixture. cover the pan with the lid or with heavy duty aluminum foil and cook in pre-heated 375 degree oven for 1/2 hour.
• 8 remove the lid and sprinkle 1 tablespoon of cheese over each pepper. return to oven and continue to cook at 375 degrees until cheese melts. spoon remaining sauce from pan over peppers and serve immediately.