Since Denise put this in my head...anyone have a good Stuffed Peppers Recipe??

here, some girls posted stuffed peppers recipes in this thread. The first one is the 3rd post down i think.

http://www.liweddings.com/chat/topic.aspx?ID=566202&Highlight=stuffed+peppers

my mom makes the best stuffed pepps but her phone is off sorry

I make mexican stuffed peppers. Sooo yummy. I dont know the exact recipe, but I think it was

1 lb ground beef
1 1/2 cups brown rice - cooked
1 can black beans
1 can tomato paste
1/2 packet of mccormick taco season

it made 8 sm/med peppers

Over the summer I went to Becco (Lidia Bastianich's restaurant in nyc) and had literally the best stuffed peppers EVER!!! my aunt & i did some digging and actually found her recipe on the lifestylefood site! definetly give it a try...they are super yummy! I copied the recipe straight from the site....it might seem complicated - but it's actually REALLY easy..they're just being thorough! anyways, here ya go - let me know if u try it!

(btw - I used 1.5 lbs of a beef/pork mix because that was all I could get
I also didn't have any homemade sauce, so I just used a jar of Bertolli Olive Oil & Roasted Garlic sauce)
I used Cubanella peppers
It made 10 peppers, figure about 2 per adult

You'll Need:

-1/3 cup Arborio rice
-8 Capsicums, cubanella or banana peppers,or other long, thin fleshed peppers, each about 6 inches long
-3 tablespoons Extra Virgin Olive Oil
-1 medium yellow Onion chopped, about 1 cup
-8 oz minced meat
-1 large Egg
-1/3 cup grated Reggiano Parmigiano cheese
-3 tablespoons chopped Flat-leaf parsley
-2 teaspoons fresh oregano leaves chopped
-3 cups Passata or as needed(really just ur favorite tomato based sauce will do)
Salt to taste

1) Cook the Arborio rice in a large saucepan of boiling salted water until al dente—tender but firm—about 12 minutes. Drain and cool to room temperature.

2)While the rice is cooking, preheat the oven to 400° F, prepare the peppers/start the filling as follows; a)Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon. b)Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onions and cook, stirring, until wilted/soft, (4-5minutes) Scrape the onions into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oregano and cooked rice, and stir together until blended.

3)Divide the filling among the peppers, using about ¼ cup to fill each pepper loosely.
Rub the outside of the peppers lightly with the remaining tablespoon of olive oil, placing them into a 13 x 9-inch baking dish as you do so. Roast the peppers, turning once or twice with tongs, until softened and lightly browned in spots(about 20 minutes.)

4)Pour in enough of the tomato sauce to barely cover the peppers. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through(30 to 40 minutes) Remove and let stand 10 minutes before serving.
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NOTE: A mix of ground beef, pork and veal is best, but that might not be practical. Try at least to use a blend of ground pork and beef, but failing that, all ground beef or pork will do.