Stuffed peppers/ bolognese sauce

Stuff anything you want, just make a hole first. So stuff tomatoes, bell peppers, baby aubergines, zuccini, whatever you like.
I'd use red pepper because I like the colour but I used yellow because I like their colour too and I really don't care.
This is great to make after making lasagne the day/two days before.
Because you have a sauce you don't have to make anymore.
But if you didn't make the lasagne before, no worries, I will tell you the ultimate high-top-level-red-code-secret.
I'm really nice today:)

Situation one: make the sauce:
get some ground meat. Beef, pork the mixed version. Fry it with a medium diced onion and 3 minced garlic cloves. When meat is brown, onion gold, add a can of chopped tomatoes, some S&P, lemon juice, basil, oregano, thyme, mix it up, medium heat till it's reduced by half.

Situation two: make the stuffing:
Cook a bag of rice. Whatever kind you have, plain is best. Cook according to package, drain, empty in a medium bowl. Add to the bowl the sauce. Mix well. Let it cool.

Heat your oven to 180C.

This "recipe" goes for 4 portions. Get 4 medium bell peppers in your desired colour. Maybe green?
Cut off the top of the peppers, where the stem is. you should make something like a lid. With a stem. Cut out the white parts and seeds from inside. Prepare a high baking dish, but small enough to fit your peppers standing. Get some hot broth in a bowl, and some tomato paste or concentrate. And sugar and lemon. Love it. Mix it.
Okay, back to the peppers. Fill each of them with the rice mixture, and pop on top the lid. Put them in the baking dish, pour in the basic tomato soup you made from the stock and paste.
Put the dish in the oven and forget about it for the next 30-40 min. Then bring it out and enjoy.

Version 2:
Make it without the bolognese sauce:
get the meat, onions, garlic, herbs and seasoning, plus half a cup of breadcrumbs. Add some olive oil to a bowl, add the former, mix well. You'll have meat similar to the patties for hambugers. This meat, put in the peppers, and proceed the same way. Put in the baking dish, just add instead of the soup mixture, a can of chopped tomatoes with herbs and seasoning. Bake in the same temperature, just longer, because the meat is still raw. So this might take even 1,5 hour to bake.

Take your pick!