The recipe I use to make these stuffed peppers with is one I found off of the Food Network. It's one of Paula Dean's recipes, I took it and adapted it to my liking. I enjoy these peppers because the filling isn't dry, it is nice and juicy. I like to use green peppers more than the red, I think they have a nicer flavor, but that is just my opinion.
4 to 6 large bell peppers
1 lb. ground meat (for 6 peppers I suggest doing a pound and a half)
1 medium onion, chopped ( I always use less)
2 garlic cloves, minced
2 tsp. beef bouillon granules
2 tsp. Paula Dean house seasoning ( 1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder. Keep in airtight container for 6 months.)
1 1/2 cup cooked rice
1/2 cup jarred or canned cheese
1/2 cup sour cream
1 cup diced tomatoes
1 Tbsp. soy sauce
1 cup hot water
Preheat oven to 350. Start by cutting tops off peppers, clean out the inside. Using a hot skillet, saute the ground meat, onion, garlic, 1 tsp. of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole dish large enough to hold all the peppers. Place the stuffed peppers in the dish, cover withe foil and bake for 25 to 35 minutes. Remove foil and spoon the juice from the bottom of the casserole dish over top of peppers. Bake an additional 10 to 15 minutes.