Stuffed Bell Peppers - cooking recipe

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

Preparation

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.
Reduce to a simmer and add white raisins. Simmer 5 minutes.
Remove stems and seeds inside of peppers.
Rinse inside under running water to make sure all the seeds are out.
Place peppers standing up in a large pot and cover peppers with water. Bring to a boil and boil until peppers are tender.
Remove from hot water and with tongs remove peppers from pot and place them upside down on a plate to drain.
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.
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.