Preheat oven to 375.
Prepare green peppers for stuffing.
Steam over boiling water for 10 minutes. Heat in a large skillet:
2 tsp. olive or vegetable oil
Add and saute over medium heat until the beef is lightlhy colored, about 10 minutes:
8 oz. ground beef
1/2 onion, finely chopped
1/2 tsp. dried thyme
Add:
1 cup hot cooked rice
1 ripe tomato, peeled, seeded, and finely chopped
2 large eggs, lightly beaten
1 clove garlic, minced
1 tsp. dried basil or marjoram, crumbled
Worcestershire sauce or red pepper flakes to taste
Salt and ground black pepper to taste
Fill the peppers with the meat mixture and set them in the baking dish. Combine and sprinkle over the tops:
1/2 cup gluten-free breadcrumbs
1 Tbsp. oil oil or melted butter

Bake until the peppers are tender and the filling hot, about 25 minutes. If necessary, brown the tops under the broiler.