Preheat the oven to 325 F.
Cut the french bread in large cubes.
Lightly oil or grease a cooking sheet, then place the bread on the sheet.
Bake the bread until it's nice and crisp.
While the bread is baking, head over to the stovetop.
In a large pan, add in 2 tbsp of bacon drippings.
Turn the heat to medium.
Once the bacon drippings is nice and hot, add in the peppers, onions, and celery. Season with 1 tsp salt, and 1/2 tsp ground black pepper.
Cook until tender, then add in the garlic.
Let cook for another minute or so, then turn the heat off.
Remove the bread from the oven, then toss the cubes into a large mixing bowl.
Pour in the chicken broth, and let sit for 5 minutes.
Now add in the beaten egg, and fold the ingredients.
Add in the cooked vegetables, and sprinkle in the poultry seasoning, remaining salt, and pepper.
Mix until everything is well combined.
Lightly grease or oil a 9x13 bake dish.
Add in the stuffing mixture.
Bake in the oven on 350F, uncovered, for 45-50 minutes.
Remove the dressing from the oven, and let sit for 5 minutes.
OPTIONAL: Add some chopped parsley on top, for looks.
Serve and enjoy!