Preparing the peppers:

8 bell peppers any color should be large

You’ll be happy to know there’s a lot less work involved in preparing the peppers vs. the cabbage, but this takes a bit more cooking time and needs to be watched carefully to prevent scorching. 

First slice the top off the peppers and discard.  Clean out the seeds and rind carefully then rinse the peppers under cold water.  Fill each of the peppers with the filling and place in a large soup pot or dutch oven.  Place the peppers so they support each other and stand upright.  Fill the pot with water just enough so most of the pepper is submerged but not so much that the water reaches the filling.  Turn the heat on low and let cook for 25-30 minutes.  Check the pot regularly to ensure it has enough water and isn’t burning.  While the peppers are cooking, take the remainder of the crushed tomatoes and pour it into a microwave safe bowl heat on a low setting for 2-3 minutes.  Check your peppers by sticking a knife in through the center of one of the peppers.  If your knife slides in easily, and the meat shows red juice, it needs a bit longer.  If your knife meets a little resistance, your peppers are done.  Remove the peppers carefully and plate them.  Cover with the remainder of your crushed tomatoes and serve.

Some people serve stuffed peppers with cheese on top.  I personally think this is a crime, but to each his own.  If you feel these need cheese, go for it, just please don’t tell me about it.