thank you and to those that commented.
This was the recipe I based dinner on last night. I didn't use the carrot and hot pepper flakes and added salsa to the beef, rice, sauce mixture. Plus, I laid the peppers on their sides and stuffed them. It was good!
Mexican-style Stuffed Peppers
4 medium sweet bell peppers
1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped carrot
2 garlic cloves, minced
1/2 cup cooked rice
2 teaspoons chili powder
1/4 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 teaspoon salt
14 ounces tomato or pasta sauce of choice
-Cut tops from peppers; discard seeds and membranes.
-Chop enough of the tops to make 1/2 cup. In lightly oiled skillet, cook beef, chopped peppers, onion, carrot, and garlic, until no longer pink.
-Remove from heat and drain fat, if any. Stir in rice, seasonings, salt, 1/2 cup tomato sauce.
-Spoon evenly into peppers.
-Place upright in shallow baking dish, large enough to hold peppers in single layer and pour remaining sauce around peppers.
-Cover tightly and bake at 350°F. for 45-50 minutes or until peppers are tender-crisp.
I realize this might have to be moved.