I think I've finally mastered my grandmother's stuffed peppers recipe:

In a large sautee pan, lightly sautee 1 medium onion, chopped and 4 cloves of garlic, minced in olive oil. Add 1.5 lbs. ground beef (I used ground round) and cook for about 5-7 minutes, or until cooked through. Add 3/4 c. fresh dill, minced and 2 large cans of crushed tomatoes. Stir to combine and bring up to a simmer. Add 1 c. uncooked white rice and remove from heat.

Meanwhile, cut the tops off about 8 Italian (sometimes called "frying") peppers (they're the light green, super long ones), removing the seeds but keeping the tops themselves (so the peppers have hats). Stuff the peppers with the beef mixture and set in oven proof roasting pan, putting any extra filling around the sides. Add about 1 cup water on top.

Roast in a 400 degree oven for about 1 hour, checking every 25 minutes or so, adding more water as necessary (the end product should be quite cohesive, not soupy, so add small amounts of water if the sides start to dry out).

These are soooooooooooooooooooo good!