Looking for a stuffed bell pepper recipe :)

I make a mean stuffed bell pepper! But I don't exactly have a recipe. I just know what I put in it.....

1 or 2 eggs
rice
coarse black pepper
garlic salt
mrs dash (original)
little bit of ketchup

http://www.youtube.com/watch?v=KD7_HOERkYg

sounds delish!

I make Mexican Stuffed peppers:

Onions-diced
Green peppers-diced
Brown Rice or Quinoa
Black Beans
Tomatoes-diced
Corn
Mexican Shredded cheese - a little in them and a little sprinkled on top
Taco Sauce
Low Sodium Taco Seasoning
Ground beef, chicken, pork or tofu
Pepper
Cilantro

I literally cook everything else first...mix it all together, stuff the peppers, sprinkle with cheese and pop in the oven!

Yay! I needed a way to use a rogue bell pepper in my fridge, these sound great!

Found this recipes last week havent had a chance to try it but the picture looked delicious!
Greek Stuffed Peppers
INGREDIENTS:
4 3-oz. bell peppers (try to select peppers with fairly flat bottoms)
16 oz. ground beef (or ground lamb)
2 oz. onion, chopped fine
1 roma tomato, chopped
1 T. tomato paste
1/3 c. water
¼ c. red wine
1 large clove garlic, minced
1/8 tsp. cinnamon
¼ tsp. crushed dried oregano
¼ c. parsley, chopped
½ c. feta, rinsed in strainer under cold water
½ c. Monterey Jack cheese
2 tsp. Parmesan
DIRECTIONS: Bring a large pot of water to a boil. Cut the tops off peppers and save for some other use. Remove seed core. Boil the main pepper bottoms 3-4 minutes to begin to tenderize them a bit, which will greatly shorten overall baking time on this dish. Remove and drain and place in baking dish. Preheat the oven to 350º at this point. Next brown the ground meat in a non-stick skillet. Add onion, garlic, tomato, tomato paste and water. Next add the parsley and spices. Simmer about 10 minutes, stirring, until tomato and onion are fully tender and the liquid is evaporating nicely. Add feta and Jack cheese. Stir to blend and melt. Remove from heat. Stuff the peppers and sprinkle the tops with the Parmesan cheese. Pop in preheated 350º oven for 30-35 minutes or until pepper shells are tender, but not overcooked and falling apart. Serve with a nice Greek salad.
NUTRITIONAL INFO: Makes 4 stuffed peppers, each contains:
370 calories
23.18 g fat
8.15 g carbs, 2.1 g fiber, 6.05 g NET CARBS
29 g protein
720 mg sodium
548 mg potassium
42% RDA Vitamin B6, 108% B12, 12% calcium, 19% copper, 38% iron, 12% magnesium, 12% manganese, 37% niacin, 38% phosphorous, 32% riboflavin, 39% selenium, 12% thiamin and 75% zinc (a very nutritious meal)

Italian Style stuffed peppers.

6 red peppers cut lengthwise
1 large onion, diced
2 cloves garlic ( I used garlic powder)
2 large zucchini, finely sliced
1 can crushed tomatoes
1 tablespoon balsamic vinegar
1 tabs oregano, or to taste ( can use some marjoram as well)
half a cup of sliced black olives
1 large cup cooked long grain rice

Heat a medium size pan, add a small amount of oil, or use cooking spray, and saute onion and crushed garlic until onion is tender.
Add zucchini, crushed tomatoes, oregano, balsamic vinegar, simmer until zucchini is softened.
Add olives and cooked rice. Simmer a while longer until thickened.
Place capsicums in baking dish and fill with the mixture. Cover with foil and bake in a moderate oven for around 40 mts or until cooked to your liking. We like them to be quite soft. Remove foil, and sprinkle a little cheese on top (optional) and allow to melt.
Serve with crusty bread., or as a side dish.
I have added a cup of chopped mushrooms, along with the zucchinis, sometimes. Depending on the size of the peppers you may have enough filling for another 1 or 2. These freeze well and I reheat in the microwave. Enjoy!

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