Two things my mom used to make for us when we were kids was Stuffed Cabbage rolls, and Stuffed Peppers. When I was a kid, I'd eat the filling part but didn't care too much for the "container". As I got older, I learned to enjoy peppers and cabbage so I started to make them more and I added salsa which absolutely made the flavours explode. My husband loves this and never fails to eat two at one sitting... He calls it one of his "plate licker" specials.
1Cut the tops off the peppers, devein and seed them. Trim the bottoms if needed so they'll stand upright then place them in a large pot with enough salted water to cover the peppers. Bring to a boil and boil for 3 minutes then drain, shock in ice water, and invert over paper towels till dry.
2Saute Onions, reserved bell pepper tops, and ground beef till onions are clear and beef is no longer pink. Drain off excess grease.
3Add one cup of tomato sauce, salsa, seasonings,& rice. Mix well and cook till flavors blend and sauce thickens slightly.
4cover the bottom of a shallow 2 qt baking pan with 1/2 of the reserved tomato sauce. Arrange the pepper "cups" so they're upright and fill with the beef/rice mixture. If there is any extra left over, spoon it in and around the peppers. Pour the rest of the tomato sauce over the filled peppers, then Cover and bake for 25 - 30 minutes