I asked my wife what she would like for dinner and she said stuffed peppers would be nice. I was going to cook them in the oven because of the rain, but it cleared up and the forecast looked good by early afternoon, so I fired up the Weber. They turned out very well with a nice smokey taste. My wife pronounced them good.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Bob's BBQ - Both my parents were very good cooks, but neither used recipes in everyday cooking, so I just throw stuff together and maybe have a taste or two to make adjustments. Here's what I did though, (and I don't normally do it the same way twice) - you can adjust amounts to suit your taste:
2 large green peppers - can use anchos or other peppers, or a variety - make sure you buy enough to use all the beef.
1 pkg ground beef - this one was 1.3 lbs
Seasoning for beef - can be a rub or sauce you like, or even chili powder, or none at all - I used oregano and chili powder plus salt and pepper
1 28 oz can of crushed tomatoes
onion - about 1/2 of a medium onion plus a little red onion I found in the refrigerator
vegi oil - enough oil with a pat or two of butter melted in to saute the onions and garlic
butter - see above
4 lg cloves garlic (divided) - finely minced - more or less to suit your taste
salt and pepper to taste
oregano, (or italian seasoning, or both) a few good shakes - a little heavier than the amount of salt I would shake on food on my plate
crushed red pepper - about 1/4 tsp - more or less depending on how hot you like it
chili powder - 1/2 tsp - again more or less depending on your taste
Please note: we don't like fillers in the beef, but if you want to add rice, or bread crumbs, or mashed potatoes, or anything else, go ahead.
Place the tomatoes, half the garlic, oregano, crushed red pepper, salt and pepper, and seasonings in a small pot and heat to meld the flavors - you don't have to cook it, so 15 -20 min on low heat is plenty.
Place the beef in a large bowl and add salt and pepper to taste - I normally just shake it on like I would if I was going to eat it.
Saute the onions and half the garlic until tender and add to the beef.
Add any seasoning to beef if using.
Cut peppers in half lengthwise and remove membranes and seeds.
Place a large spoonful of sauce in the bottom of each pepper half and enough beef mixture in each half to have the top rounded.
Pour the rest of the sauce over the prepared peppers and bake until desired doneness is reached. I took these to 150* for safety although I would prefer a lower temp. It took about 45 min and the Weber ran around 400*.
I've read over this 4 or 5 times but if anything doesn't makes sense, or you have any questions, let me know.
I forgot to mention that I have subbed salsa for the crushed tomatoes and seasonings. (We like Clint's Salsa.) That was very tasty too. If that sounds good to you, you might want to add a little more chili seasoning to the beef. And you could add a little cheese towards the end too.
They turned out very well with a nice smokey taste. My wife pronounced them good. 
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