I like my peppers "old school" style with the tomato soup. I usually use wrinkling bell peppers from weekly salads that aren't looking too good. Cut in half, seed & devein. I mix leftover cooked rice with whatever veggies I have and I really like to add shredded zucchini. Most of the time I don't add meat or cheese as I serve that on the side, but I do like to add cooked ground whatever. I use whatever spices I feel like using at the time. Then I pour undiluted canned condensed tomato soup on the top & bake. The peppers give off some juices so I don't add any extra.
I make a very basic stuffed pepper that may be a bit too heavy for some, but it is very tasty. Cut off the tops of some green peppers and clean out the veins and seeds. Mix together ground beef, onions, salt, pepper, and, depending on the amount of peppers and meat you are using, 1/2 to 1 cup of white rice, add about 1/2 cup of water.. Stuff the peppers with the stuffing mixture. Place into a large saucepan. Add enough tomato sauce (or canned chopped tomatoes, any type of tomato-y sauce) to cover the peppers.Bring to a boil, reduce to a simmer, and cook until the rice is cooked in the stuffing. I usually make one small "meatball" with the stuffing mix so that I can taste it to make sure the rice is done. Also, make sure that the peppers aren't stuffed too tight or else it will take forever for the rice to cook. Serve with sour cream and a hearty bread for sopping up the tomato sauce!
You might try one of these:
If I can 'steer' you away from a cliche straight tomato sauce based version, a 'Hungarian' paprika sauce makes darn near anything taste good. Plenty of chile pepper goodness!