We grew up with stuffed peppers as kids and once I was an adult and got to make my own recipes, I came up with one that I continue to modify constantly.
Take a snug dish for four half-peppers, either 8X8″ square or an oblong or whatever pan you like.
Two large peppers, I try for color, halved and seeded, de-ribbed and stemmed. Salt and pepper the upturned peppers in dish.
Take 1/2 medium onion and 1 large garlic clove, chopped finely, and sautee in olive oil with salt and pepper and a pinch of thyme until soft, no caramelizaton. Remove to large bowl.
For the meat, I prefer 1 lb. ground white meat turkey. Jim prefers ground beef, which I drain before adding to the mixture. Season with salt and pepper, pinch of thyme and marjoram/oregano. Add to large bowl.
3-4 canned tomatoes, seeded and chopped. Add to large bowl.
1 cup rice with two cups water or stock, cooked through about 17 minutes, boiled then simmered. Yep, add to bowl.
Grated fresh Parmigiano-Reggiano cheese and about 1-2 Tbsp. unseasoned bread crumbs.
You control the mixture here as to what you like. The rest can be leftovers for you or the dog!
Mix onions, garlic, meat, rice, tomatoes, about 1/3 c parmesan and taste and correct seasonings.
Fill pepper halves, spilling any extra along the sides inside the baking pan. Top with bread crumbs and additional parmesan cheese. Bake at 350 degrees for about 45 minutes, uncovered, until everything is warmed through and the peppers are cooked.
Note: Mom used to always boil the peppers before baking. Nowadays we prefer to keep all those good vitamins in and the peppers really do cook in this time. Cheers! Dee