My father’s stuffed pepper recipe was with a bread crumb mixture, no meat, we had it on Christmas Eve, traditionally a meatless day. It had pine nuts, and anchovies I think, and the peppers were basted while cooking with a port wine sauce (or just red wine with a bit of sugar added).
In recent years we had trouble finding the huge jars of big red and green vinegar peppers. You could try making your own vinegar peppers but we never did. The red ones were my favorite; they were sweeter and had thinner skins. Just memories now.
What do you do with vinegar peppers?
Went to a craft show one year and bought some pickled zucchini. Loved it!!! and reproduced it. Small batch, just refrigerated.
Going to the same festival on Sunday. Hope I can find them again.
I’ll look for the recipe. I think it will work for your peppers.