Preheat oven to 350ºF.
In a large bowl combine the meat and all other filling ingredients, except for the bell peppers.
Using an ice cream scoop or your hands, form the meat filling into four oval-shaped balls.
Place them on a baking sheet, lined with parchment paper and sprayed with non-stick cooking spray.
Bake for 30 minutes.
Meanwhile, cut the bell pepper in half, lengthwise. Remove the stem and seeds.
Remove the meat from the oven and place each ball inside a bell pepper half. The meat should be flexible so you can mold it to the pepper. Mound up the meat. ***I put on cotton gloves, then I put on latex gloves, protecting my hands from burning while adding the meat to the peppers.
Place the peppers, meat side up, on a sheet pan, lined with parchment paper.
Thoroughly blend the ketchup and brown sugar for the sauce.
Apply the sauce to the meat mounds on each pepper.
Bake the peppers for 20 minutes.
Remove and allow to cool for 5 minutes before serving. Each pepper can be topped with a Tablespoon of shredded cheese if desired.