This is not a dish I've ever cared for.   I don't like green peppers—or peppers of any kind, including the pepper you sprinkle on your food at the table.   However, my mother used to make stuffed green peppers fairly often, at least until my father died.   They were popular with the rest of the family, and a quick and tasty way to spice up hamburg meat.   Mind you, she didn't like onion, and always added it to the filling last so that she could leave it out of her portion.   And I had my mincemeat quite plain—just baked as a patty separately on a small pyrex plate.   This is very much a customizable meal.

Ingredients

2 green peppers (half a pepper per person)
½ lb minced beef
1 yellow-skin onion (a quarter per person)
1 tbsp soy sauce
1 tsp grated garlic or garlic chips
½ tsp dried sage
½ tsp dried oregano
½ tsp dried basil
salt & pepper to taste

Directions

Preliminaries

Cut the peppers in half, and scoop out the pips.

Parboil the peppers for two or three minutes.   Then remove them from the hot water.

Chop the onion fine.

Mixing the Filling
Put the mincemeat in a mixing bowl.   Add the chopped onion, soy sauce, garlic, herbs, salt, and pepper.   Mix well.

Stuffing the Peppers
Divide the meat mixture into four equal portions.   Mound each portion inside one of the parboiled green pepper halves.   Place the stuffed peppers on a large pyrex plate.

Cooking
Bake at 350°F for about half an hour.   Serve with boiled white rice.

Serves four.