I grew up, eating the stove top version, both are great.
Preheat the oven to 375*
For the Sauce:
A 29-oz. can of petite diced tomatoes
1tsp. salt
1/2tsp. pepper
1/2tsp. garlic powder
Combine all ingredients and dump into a 13"x9"x2" pan. Set aside.
For the peppers:
5-6 large, green, bell peppers-with the top cut off, and seeded
1-1/2lbs. ground chuck
1-1/2 cups- instant rice or breadcrumbs
1tsp. salt
1/2tsp. pepper
1/2tsp. garlic powder
In a bowl, combine the beef, rice, salt, pepper, and garlic. Stuff the peppers with the mixture and lay them in the sauce. Make a tent of aluminum foil, and lay it over the peppers. bake for 1-1/2 hours, remove the aluminum foil, and bake 30-minutes more.
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