6 grn peppers, stems & seeds removed, drain.
1 lb ground beef (can omit or replace w/ allergen friendly veggie meat if vegan/vegetarian!)
3/4 cup rice (we love sushi/sticky rice in these)
1 tsp real salt
1/4 tsp pepper
1 tsp thyme
3 tsp garlic, minced or chopped
1 tsp basil
1 tsp oregano
1 tsp parsley
1/3 cup chopped onion
1/2 soup can sized safe crushed tomatoes (like 'full circle' organic brand at grocery stores, check labels carefully - even many of the organic brands will contain citric acid/ascorbic acid)
cook peppers in boiling water for 5 minutes. mix rest of ingredients. stuff peppers w/ meat mixture. stand upright in small roaster. pour over remaining tomatoes diluted w/ half a soup sized can of water.
bake covered for 45 mins; uncovered for 15 mins longer at 350 degrees. squirt a little ketchup on each pepper before baking. ('organicville' brand makes a ketchup, but it contains vinegar, which is corn-derived. we make our own ketchup by mixing safe tomato paste w/ agave syrup, a dash of rice or apple cider vinegar & a dash of real salt, all to taste.) serve w/ fresh /frozen green beans and mashed potatoes. (we use 'tempt' original hemp milk for the mashed potatoes and they're awesome.)
(note: you can blanche and freeze bell peppers a week in advance and just stuff them when you decide to make them for that night's dinner!)