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Stuffed Bell Peppers

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“This a WONDERFUL sweet and sour recipe that will be the BEST STUFFED BELL PEPPERS you have ever tasted. This recipe was actually devised by my partner, Dean Ramsey. The person that reviewed this recipe saying it is sweet, probably needs glasses, because in the very frist sentence I have said that it is a sweet and sour flavor. Wake up and smell the coffee. If you have anymore questions email me at: AlanLeonetti@q.com”
READY IN:
1hr 30mins
YIELD:
4 Bell Peppers
UNITS:
US

Ingredients Nutrition

Directions

  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.

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