OK, the peppers are on. I did mine more like Ed's. I got 3 green peppers, 3 red peppers because they were on sale with a club card for the same price as the green peppers, and only one yellow and one orange pepper, because they weren't on sale.
I used about 2 1/2 lbs ground beef, enough rice to make it look proportionate (maybe 3:2 beef:rice), one large sweet onion, two cloves garlic, 2 packs of Goya sazon sin aciote, about 1/4 cup chili powder, and about a quart of mild bottled salsa. No eggs, no bread crumbs, it looked and tasted pretty good just like that, and had a nice consistency. This made enough stuffing for probably 10-12 peppers; I only had 8, so I added the leftover to the sauce (see below).
For the sauce around the outside, I cut up and sauteed the tops of the peppers, then added a 32 oz can of diced tomatoes, a packet of the Goya, about 2T chile powder, and about a pint of the salsa. it looked like it could be a little thinner, so I added a can of V8 juice. I tossed in about a cup of leftover rice, and what was left of the topping that didn't fit in the peppers.
Then I topped everything with about a pound of grated mixed Mexican cheese, put it in the big cast iron kettle, and put it on the egg @ 350º.! (I don't have a top for this beast, so I covered it with foil. I could probably get a top on ebay, or new through Amazon, but whatever.) I'll put up the picture when it's done.