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One of the problems I have always had with stuffed peppers is that the peppers, themselves, become too soggy. Especially after an hour in the oven.
I like peppers, even cooked, to retain some "crispness" to them. I tried cooking the stuffing in a casserole dish and grilling the peppers separately. It worked, except that is a lot of work to stuff the peppers with HOT stuffing. And it cools a bit too much if it takes to long to stuff.
I always parboil my peppers until they are about 1/2 to 2/3 cooked. So that, after stuffing and baking for 45 minutes or an hour, they are soft but hold their shape and are not exuding moisture or liquid.
I use mild peppers (yellow or orange) and do ground turkey or chicken with rice and capers and parmesan, an egg or two to hold it together. Top with fresh breadcrumbs moistened with olive oil.
Stuffed peppers can be a great thing for getting creative with leftovers.
Try poblano peppers they are the same sized as green peppers. They tend to be black or very dark green and pointed compared to green peppers but the taste is far better. They very from not much hotter than green peppers to too hot for comfort. You can cook part poblano and part green for children or those with no sense of adventure in eating.
A few years ago, one of the garden catalogs did offer a bell shaped pepper that had heat--Mexibell was the name. Google it and see if it is still available. I grew it. The heat was increased closer to the stem, so you could actually control it by how low you cut the opening.