@Elom - Here is my mom's recipe, and it provides plenty of leftovers to refrigerate:
Ingredients:
4 large red, yellow, or orange peppers
2.5 lbs. of lean ground beef (or ground turkey meat)
3/4 of a stack/sleeve of Ritz crackers (or Saltines, if you prefer)
One egg
Two 28 oz. cans of Tuttorosso Crushed Tomatoes with Basil
One 14.5 oz can of Hunt's Petite Diced Tomatoes (or any other diced brand)
Any dry red wine (preferably Cabernet Sauvignon)
Spices: basil, oregano, garlic powder, onion powder, salt and pepper
Directions: Find a large stock pot with a cover to use. Empty one 28 oz. can of crushed tomatoes into the bottom of the pot.
Prepare the peppers by cutting out the stems, and cleaning out the seeds. Set the peppers aside.
Place the ground meat into a large bowl. Add in a liberal amount of the spices above and fold the spices into the meat. Next, crumble the Ritz crackers over the meat with your hands, or use a food processor to crumble them, and fold the crushed crackers into the meat. Then, add in one egg to the meat/cracker mixture with your hands to evenly distribute it.
Stuff the peppers with the meat mixture and place them into the large, tomato sause lined pot. Make meatballs with the remaining meat mixture and place them on top of the stuffed peppers in the pot. Then, pour the second can of Tuttorosso crushed tomatoes and the Hunt's Petite diced tomatoes on top of the stuffed peppers and meatballs in the pot.
Finish it off with a generous splash of the red wine over the peppers and meatballs, and then cover the pot.
Cook the peppers and meatballs over medium heat for 90 minutes, stirring the contents of the pot every half hour to avoid burning the peppers.
Serve over rice, pasta, or salad.