I whipped this up last night. Just sort of made it up as I went along.

1.5 lbs lean ground beef
garlic powder, black pepper, dried onion flakes
1/2 container of pre-made pico-de-gallo
1/3 can Contadina tomato sauce
1 cup cooked brown rice
2 eggs, scrambled
3 red bell peppers
Mozzarella cheese (or other) - six slices

Brown the ground beef, seasoning it to taste with the garlic powder, black pepper, and dried onion flakes. Drain excess liquid from pico-de-gallo and add to cooked meat. Add cooked brown rice and tomato sauce. Let simmer for 10 minutes to get it good and hot. Add the eggs and stir thoroughly (this gives it good stick-togetherness) until they're fully cooked (usually 10 minutes or so).

Halve three bell-peppers longitudinally (from stem to bottom) and scoop out the seeds. Stuff them with the hot filling, compacting the filling as thoroughly as possible. Top with a thin slice of mozzarella. Place in a glass casserole dish. Pour one cup of water into the dish to help keep things moist while they cook. Bake for 20 minutes at 350.

This turned out to be a great meal! We used swiss cheese to keep the sodium content down. No salt added to this meal at all! Just the little bit in the tomato sauce and cheese.