Stuffed Bell Peppers

⏱ 90 mins 🍽 4 Bell Peppers 🏷 Meat

These stuffed bell peppers offer a distinctive sweet and sour flavour. The filling combines ground beef, raw rice, onion, and raisins, all simmered in a sauce made from cranberry sauce, tomato sauce, and brown sugar. The peppers are first boiled until tender, then stuffed and baked with the remaining sauce. A final topping of shredded cheese is melted over the top before serving. This recipe makes four generous portions.

Stuffed Bell Peppers

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 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

Method

  1. In a large pot, bring the cranberry sauce, tomato sauce, ground beef, raw rice, chopped onion, ketchup, Worcestershire sauce, tap water, salt, pepper, and brown sugar to a boil.
  2. Lower the heat to a simmer and stir in the white raisins. Let this mixture simmer for 5 minutes.
  3. Cut the stems from the bell peppers and remove all the seeds from the inside.
  4. Rinse the interior of each pepper under running water to ensure no seeds remain.
  5. Stand the peppers upright in a large pot and cover them completely with water. Bring the water to a boil and cook until the peppers become tender.
  6. Use tongs to take the peppers from the hot water. Place them upside down on a plate to allow the water to drain away.
  7. Once the meat mixture is cooked, spoon it into the drained peppers. Put the filled peppers into a deep roasting pan and pour any leftover sauce over them. Cover the pan tightly with its lid or heavy-duty foil and bake in a preheated oven at 375 degrees for 1/2 hour.
  8. Take the pan from the oven and remove the cover. Sprinkle one tablespoon of cheese over each pepper. Place the pan back in the 375 degree oven and cook just until the cheese has melted. Serve the peppers immediately, spooning the extra sauce from the pan over the top.

Nutrition (per serving)

Sodium991300 mg

Recipe details

CategoryMeat
AuthorAlan Leonetti