Stuffed Bell Peppers

• 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 white 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

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 white 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.

bell peppers, cranberry sauce, tomato sauce, water, brown sugar, white raisins, ground beef, rice, onion, ketchup, worcestershire sauce, cheese, salt

Taken from www.food.com/recipe/stuffed-bell-peppers-412758 (may not work)