Looking for a good stuffed bell pepper recipes.

use the red ones instead of green.

This is what a friend of mine does and hers are really good. The beaten eggs make them sort of creamy. She makes halves. I make "wholes". Nothing needs to be exact for these, though. You could make yours with brown rice instead of bread crumbs.

6 pounds ground meat
3 onions, chopped
4 bell peppers, chopped
11 whole bell peppers, halved
6 heaping teaspoons minced garlic
1 ½ sticks butter
2 cups Italian breadcrumbs
4 eggs
salt and pepper to taste

Brown meat and vegies until done. Drain very well. Add butter and breadcrumbs. Mix. Add beaten eggs one at a time. Boil pepper halves until slightly tender, then stuff.

Makes 22 ½ peppers

Never tried it with ground chicken it just doesn't sound very appetizing. I've experimented with different combinations of ground meat and rice, cooked and raw, and finally found what works for me. I do like a dense filling, more like a meatball, so I use both raw rice and raw ground beef. The beef shrinks as it cooks and the rice expands, so the pepper stays tightly filled.

8-10 bell peppers, red or green
1 large onion
3 lbs lean ground beef (93% lean)
2 cups uncooked Minute Rice (white or brown)
2 eggs
3 cans tomato sauce (48 ounces total)
3 tsps salt
1 tsp ground black pepper

Preheat oven to 325 degreees.

Cut tops off peppers and discard. Remove seeds and membranes. Rinse to remove any remaining seeds and place upside down in a deep baking dish to drain.

Chop onion fine and combine with ground beef, rice, eggs, salt and pepper, and one can of tomato sauce. Blend thoroughly.

Stuff peppers with ground beef mixture, pressing it firmly into the peppers and mounding it slightly on top, and return them to the baking dish.

Pour remaining two cans of tomato sauce plus one can of water around the peppers and cover the dish tightly with aluminum foil. Bake for 1 ½ hours, uncovering during the last 15 minutes to brown the tops.

De-fat the baking liquid and pour over the peppers to serve. I try to make these in advance and refrigerate overnight to let the fat harden so it can skimmed off. This dish always tastes better the next day.

Don't substitute regular rice for the Minute Rice; it won't cook fully.

Google Autin Leslie´s recipe. It's my favorite.