I looked up a basic recipe as MY cookbooks are in MN. My neighbors have given me all their foodie mags. Plus I have had a subscription almost every year for a different mag. I never had, recent past pre move here, more then 2 subs at same time.
So here is the basic plus my remembered additions/changes.
Green bell peppers. Top & bottom cut off and diced very tiny.
I use either
Ground beef or ground Sweet sausage
Garlic minced or powder
S & P
Add tiny diced pepper tops & bottoms to mix, or use in a salad- coleslaw, green, etc.
I also like to add Basil & Oregano. Or Mexican spices depending on what I feel like, Italian or Mexican flavor.
Cook meat and diced onion, drain grease
Have fresh cooked white or brown rice.
Add to sauce and stir well.
Remove pepper innerds
Fill peppers with meat & rice mixture
Cook in oven @ 350 for 25 minutes.
Never freeze uncooked stuffed peppers.
You can freeze meat mixture no problem.
Top with fave cheese if you want.
The mixture can be rolled in flour tortillas
Or made into pattys & served on burger or hot dog buns.
Coleslaw goes well with however you serve the meal.