Stuffed Bell Peppers

1. 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. 2

   Reduce to a simmer and add white raisins. Simmer 5 minutes.

3. 3

   Remove stems and seeds inside of peppers.

4. 4

   Rinse inside under running water to make sure all the seeds are out.

5. 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. 6

   Remove from hot water and with tongs remove peppers from pot and place them upside down on a plate to drain.

7. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.