Stuffed pepper experiment

My mom used to make stuffed peppers and they are really tasty, so I'm trying my hand at them today.  I figured it was the same ingredients she uses for her meatloaf, but stuffed into a pepper.  Is it more complicated than that?  We'll see once we get to taste them!

I used orange peppers because they're sweeter than green, have more flavor (in my opinion)...and they were on sale.  That last part never hurts.  I only got 4, and once I had mixed all my meatloaf ingredients I realized I'd need more, so instead of keeping them whole with just the top cut off, I split them and laid each half on its side ready to be stuffed.

Here's what I use to make meatloaf, and now stuffed peppers:

• 1 l.b ground beef or turkey
• 1 can of whole kernel corn, or 2 cobs worth of corn
• 1 can of peas
• 1 can of petite diced tomatoes, or 2 small diced tomatoes
• italian spice blend (oregano, parsley, basil) - I just eyeball it, but it's probably about a tbsp.
• S&P
• 1 egg - works as glue
• 1 small Vidalia onion
• W sauce - a few trips around the bowl is the only way I can describe how much I put in
• 2 cups of wild rice (I don't usually add this, but we picked up a package of Uncle Ben's to use as a side dish, and I just decided to throw it into the mixture, uncooked)

Looks gross, eh?

Ready to bake for an hour!

When there were 10 minutes left on the timer, I sprinkled some cheese on top, along with some pepper.  Here's the finished product with some cheesy broccoli - can't wait to dig in!