This was my "go-to" recipe when we grew peppers in our vegetable garden. To me, they taste like "summer"! When I make these for guests, I use a combination of green, red, yellow and/or orange bell peppers. This makes a beautiful (and TASTY) presentation.
Heat oven to 350 degrees F. Have at the ready 1 13"X9" glass baking dish AND, if needed, 1 8"X8" glass baking dish, depending on the size of the peppers.
In a large bowl, combine the crushed tomatoes, diced tomatoes, all but 1/4 cup of the tomato sauce and the sugar. Mix well to dissolve sugar. Put small amount in bottom of baking dish(es) and spread evenly to lightly coat bottom. Set aside.
In another large bowl, combine the meatloaf mix, ground chuck, breadcrumbs, rice, soup mix, onions, egg, water and reserved 1/4 cup tomato sauce.
Mix well with hands by "kneading" meat mixture in the bowl until all ingredients are incorporated.
Using a large spoon, firmly pack each pepper half with about 1/3 to 1/2 cup of the meat mixture, pressing down as you go and "mounding" the top. (If you have any meat left, make meatballs and place in baking dish with the peppers.)
As you stuff each pepper, place in prepared baking dish, leaving some space in between.
Spoon sauce over all, making sure to cover each.
Bake for 60 to 70 minutes or until ho, bubbly and just starting to brown. Internal temperature should read 165 degrees F. (Picture shows 2 filled peppers and 3 meatballs baked in a second baking dish. The yield, using these peppers, was 8 filled peppers and 6 meatballs.)