I can't remember if I've ever had stuffed peppers besides the couple of times I've made them, unless you count chiles rellenos. They always seemed deeply unappealing: dingy green overcooked bell peppers, greasy ground beef and tomato sauce. I guess I don't have any positive associations with this dish, but you don't have to venture too far outside the box to realize that you can put anything in peppers; they're pretty handy containers for all kinds of goodies.
I have three little peppers from my aunt and some leftover orzo I don't know what to do with. Ah, the perfect pair! I also picked up some mushrooms, a mix of a few shiitakes and criminis, and tossed in some onion and garlic borrowed from my tomato salad.
I cut the tops off the bell peppers and blanched them. I brought my water to a boil, salted it, then dropped in the peppers for about two minutes, then removed them and cooled them. I'm not a fan of overcooked green peppers, but because all my ingredients will be pre-cooked, I wanted to shorten the oven time.
I used the same blanching water to cook the orzo. Meanwhile, I sauteed the mushrooms, onion, and garlic in a little olive oil. I mixed the pasta and mushrooms together, tasted for seasoning (something I'm learning to do), then stuffed my three peppers. Bake in a 350F oven for 15 minutes. Really, that's all it took for me.