I changed the sauce to a thicker sauce, based in tomato paste, but otherwise, other than par cooking the peppers and cutting them in half, didn't make any changes. It's delicious, too.
The only real difference in ingredients between mine and this one is that I don't use Worchestershire (sp?) sauce, though I'm sure that it's delicious in it, and sugar...we always put a small amount sugar in the sauce. Not enough to make it sweet, just for balance. Mixing paste in with the sauce...which is my addition from the family recipe, helps, too, as paste doesn't tend to be quite as sour.
When we do it in a pot, we stand the peppers up, and don't mix sauce in the filling, but fill the pot around them (low profile 5+ qt. pot or Dutch oven.), then we pour sauce over the top regularly, as they cook, which creates a delicious topping. So, it's a little different when we do that, compared to my oven version, where I mix the filling with a paste-based sauce. (The stovetop version are served with sauce which you ladle onto your pepper, after you open it, and also put sauce over mashed potatoes, which is served with it.)
How funny that you should mention the tortillas. After we moved here, we had leftover peppers one day, and I served it, sliced, pepper and all, with tortillas. They happened to be corn that time, but it was still delicious, and whenever we made it after that, we tried to have leftovers to roll in tortillas. :-)
Very similar overall, and I know, delicious! I hope that they came out just as you wanted them to!