Emeril Lagasse's recipe for meat-stuffed bell peppers can be prepared in about one hour. The recipe involves stuffing bell peppers with rice, tomato sauce, ground beef and ground pork. It is available at FoodNetwork.com.
Preheat an oven to 350 degrees Fahrenheit. Parboil 6 seeded green bell peppers with the tops removed in a large pot of boiling water for two to three minutes. Remove and set on paper towels to dry.
Heat 2 tablespoons of vegetable oil over medium-high heat in a large skillet, and cook 1 cup of finely chopped yellow onion and 1/2 cup of finely chopped green bell pepper in the pan for about three minutes. Add 1/2 pound each of ground pork and ground beef with 1 tablespoon of minced garlic and 1/4 cup of finely chopped fresh parsley. Season with 3/4 teaspoon of salt, 1/2 teaspoon of ground black pepper and a pinch of red pepper flakes. Cook until the meat is browned, stirring to break up chunks of meat. Stir in 2 cups of cooked white rice and 8 ounces of tomato sauce, and remove from heat.
Stuff the bell peppers with the rice and meat filling, and place them in a baking dish with about 1/8 inch of water in the bottom. Bake for 25 to 30 minutes, until the peppers are tender and heated through. Allow to rest for 10 minutes before serving.