This dish has all the flavors and “comfort food feel” of stuffed bell peppers, but–in my view–is easier to make. As an added bonus, it only uses one pot making for less clean-up. I have made this with ground beef and ground bison, but my favorite meat to use is ground turkey. In either case, the choice of liquid to use is up to you and what you have on hand. I usually use chicken stock, but once had some vegetable broth to use up and preferred that; I just don’t usually have vegetable broth around. And if using red meat, I would use a beef stock.
The recipe on which this one is based (see References below) uses twice the amount of peppers, rice, and liquid. I found this to be a little heavy on the rice, so reduced how much I use. I also found that when using ground turkey, the peppers were a little overpowering, so reduced those as well. While I have only used sharp cheddar cheese so far, I can see trying other cheese. I can also see adding some more herbs such as thyme with the meat, parsley after broiling, and/or basil with the tomato sauce.
This makes a bit of food for one person and is a little “heavy”, (especially if you use red meat), so might not be something you would want to eat too many times in a row. Fortunately, it freezes well and I usually do that with half of what comes out of the oven.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/stuffed-bell-pepper-casserole