Stuffed Peppers

Green peppers are meatier and don't fall apart as much

Get ones similar in size

Cut off the tops and scoop out the seeds

Save tops as covers

Ground beef/pork/veal (meatloaf mix) 

Fry meat with chopped onions, carrots, jalapeños, parsley

Season with salt, pepper, garlic, cumin to taste

(Don't have to fully cook meat)

Simultaneously, rinse white rice with water a few times, and half-cook it

Mix rice in with meat and stuff the peppers (picture doesn't show rice)

Sauce contains 1 can of diced tomatoes and few spoonfuls of sour cream 

Add water to bring total volume to cover halfway up the peppers

Bring to a boil, cover and simmer for ~40 min

Peppers should be tender and edible

ALTERNATIVE FLAVOR RECIPE: Tex-Mex Stuffed Peppers
Use 1lb of each - spicy Italian sausage and 80% ground beef
6 green peppers
Add turmeric to half-cooked rice (1/2 cup, 1:1 ratio with water or stock)
Fry onions, garlic, jalapenos, and meat and combine with rice (undercook meat)
Season everything with oregano, chili powder and salt
Throw in some black beans (1/2 can) and frozen corn
Arrange peppers in a pot and stuff them
Add verde sauce (1-2cans), diced tomatoes (1 can), several spoonfulls of sourcream and chicken stock for liquid and cook covered for 30-40 min.
Garnish with fresh cilantro