I don't use a recipe when I stuff peppers but this is basically what I do.
I brown ground meat in chunks (I don't like it when people break it up into tiny pieces, as I don't like that texture) and remove it from the pan once the main pink part disappears (the meat will cook more in the sauce and in the oven so don't worry).
Then I brown in bacon grease some onions, garlic, celery and about one chopped up green or red bell pepper. Then I use my hands to break up whole canned tomatoes over the cooking veggies and, of course, I've seasoned the veggie mixture with salt, pepper, oregano and Italian seasonings (crush the seasoning, if it's dried, between your fingers prior to adding it). Then I add the juice from the canned tomatoes. I heat that up and then add some other seasonings like Tabasco and a small piece of anchovy paste for the umami. Once that sauce is hot, I put the browned brown meat back in. After maybe 10 minutes I adjust the seasoning again. I know I'm going to add chunky bread crumbs (instead of rice) so the sauce should be kind of chunky saucy. When the sauce is tasty, I put it in a big bowl and add chunky bread crumbs instead of rice.
I've parboiled my green peppers after I cut them in half from pole to pole and removed the stem, pith and seeds-- only for about 5 minutes or so, NOT until soft. We find that if we stuff the entire pepper, it's too big so I've always cut them in half (that and because my Mom did!). After draining them, I put them on a Pam'd baking sheet with rims and then after cooling the stuffing for a while, I stuff them handily -- go ahead and pile up the stuffing above the peppers. Then I mix Progresso Italian breadcrumbs with the same amount of grated Parmesan or Romano (or both) and spread that generously on top of the peppers prior to baking. I just bake them about 325-350 for about 30 to 40 minutes, until the stuffing is bubbling and the bread crumbs have browned.
Easy, peasy, Japenesy! They freeze really well, too.