You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.
8 fresh peppers (poblano or small bell)
1⁄4 cup extra-virgin olive oil
1⁄2 medium yellow onion, peeled and diced
1 clove garlic, peeled and minced
1⁄4 lb. ground beef
1⁄4 lb. ground pork
Salt and freshly ground black pepper
1 large tomato, peeled, seeded, and chopped
1 pinch ground nutmeg
1 1⁄4 cups cooked long-grain white rice
1 tbsp. chopped fresh marjoram
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh parsley
1⁄4 cup fresh bread crumbs
1. Char peppers over a gas flame or under a hot broiler, turning to blacken all over. Place in a paper bag, close, and steam for 15 minutes. Remove and, when cool enough to handle, rub off blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping about 1⁄2" from the tip. (If using bell peppers, simply cut off the top.) Scrape out ribs and seeds. Set aside.
2. Heat 2 tbsp. of the oil in a skillet over medium heat. Add onions and garlic and cook until golden, about 20 minutes. Increase heat to medium-high, add beef and pork, breaking up with the back of a spoon, and brown for 7–10 minutes. Reduce heat to medium, season with salt and pepper, and stir in tomatoes and nutmeg. Cook for 5 minutes, then remove from heat and stir in rice, marjoram, thyme, parsley, and 1 tbsp. of the oil. Adjust seasoning.
3. Preheat broiler. Spoon about 1⁄4 cup filling into each pepper and place on a cookie sheet. Sprinkle with bread crumbs, drizzle with remaining 1 tbsp. oil, and broil until golden.