Heat a little olive oil in a large skillet. Chop the garlic and sauté until golden.

Add the ground meat, season with salt, and cook thoroughly. Add the rice and stir.

Add the tomato sauce and mix well. Season again, pour in the water, and add a teaspoon of food coloring (such as saffron or turmeric) for color. Cook for a few minutes until the water is absorbed.

Wash the peppers and remove the stems. Clean out the insides.

Fill the peppers with the rice mixture and cover with the tops. Secure each with 2 toothpicks and place on a baking sheet lined with parchment paper.

I ended up with 2 large and 2 medium peppers, as that's what I could find at the store. They weren't all the same size. I usually drizzle a little olive oil and sprinkle some salt on top. This helps them roast better, and if the skin is thick, it peels off easily after baking.

Bake at 350°F (180°C) for about 45 minutes. Then cover with aluminum foil to prevent the tops from burning and continue baking for another 15 to 20 minutes.

Here's the result!