We had stuffed bell peppers using variegated Aloha bell peppers (red, yellow, orange). Stuffing was cooked ground beef, onion, garlic, mushrooms, with a little Worcestershire, red wine, S and P, plus a wild/brown/red/white rice blend, with a little Papillon bleu cheese mixed in. I poured some red wine, a little Worcestershire and some beef stock in the bottom of the casserole pan they cooked in to make a thin sauce. They were really good. We ate really late for us, so no pic.
I had wondered if the color variations were just skin deep or were in the flesh too. Pleasantly surprised when Craig charred and skinned them and we found they went all the way through.