Here's one with a different twist, I plan on making when the temp cools down. I like the combo of ground lamb, feta, pine nuts, mushrooms, tomatoes, zukes, herbs and orzo. I think couscous could work here as well.
When you stuff your peppers, an easy tip, is to slice the peppers in half, rather than stuff/fill them from the top. An assortment of peppers/colors make a nice presentation - i.e. red, yellow, green. Since it is a comfort dish, you could stuff some of the peppers w a mac 'n cheese filling using fontina, bleu (whatever you like) and a small pasta or Spanish rice.