Here is an indian stuffed pepper recipe:
You need:
2 red and 2 green peppers (large)
5 Tbsp oil
1 onion, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper (or to taste)
350 gr of ground beef
3 Tbsp rice
1 can (400 gr) tomatoes, keep the liquid
salt
Heat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add
spices and cook 2 minutes. Add the gound beef and cook well. Add the rice
and the salt and cook 2 minutes.
Cut the top of each pepper, remove the seeds and the ribs inside.
Fill them with the beef mixture.
Select a large sauce pan, big enough to fit the four peppers standing up.
Put the last 2 Tbsp of oil in the pot, fit the peppers, add the tomatoes
around and pour the tomato juice into each pepper.
Cover the pot, bring to boil and simmer for 40 minutes.

Cut the tops off 8 green peppers and remove the seeds.
Mix a pound of lean minced beef (Hamburger) with a heaping 1/4 cup of
rice. Add a clove of garlic chopped, a medium onion chopped and salt and
pepper and blend well. Pack this mixture into each pepper to fill 2/3ds
and replace the tops. Fit upright in a large saucepan.
To cover you will need about 2 cups of tomato juice to which add about 4
tbsp vinegar (wine preferred) along with 3 tbsp of sugar. A little
chicken stock (about 1 tbsp powdered) would be nice if you have it. Add
enough water to this to just cover the peppersif you are short.
Bring to a boil, reduce heat and simmer for about an hour until the
peppers are tender and about 2/3ds of the liquid is absorbed.
You can sub brown sugar or honey for the sweetener…add garlic to the
juice if you’re a fanatic. You can also puree a can of tomatoes and add
tomato juice to bring you up to quantity if you like a stronger tomato
note. Adjust the rice to meat mixture to if you like. Hey…This is a
recipe I have made often and can vouch for. If you like it sweeter or
less meaty that’s up to you. The quantities work for me. Obvously the
size of the peppers will have something to do with the required amount
of filling.
This recipe is of Balkan origin and is served both hot and cold as a
first or main course. As I am here in Ottawa, you may call if you get
into trouble.

About 8 Peppers (Green/Red/or whatever colour)
1 lb hot Italian Sausage cumbled
1 lb ground beef
1 onion chopped
1-2 cups fresh or canned tomatoes
1 cup cooked rice
Italian Seasoning
Seasoned Pepper
Grated Mozzarella
Saute beef, sausage, onion until browned. Drain fat off. Add tomatoes,
seasonings and simmer for a little bit. Add rice. Stuff into peppers that
have been cut lengthwise and cleaned out. Sprinkle with mozarella or
parmesan. Bake in a casserole with some tomatoe sauce underneath peppers at
about 350 until hot. These freeze great. I make a lot at this time of
year when peppers are cheap and freeze them.