My wife and I enjoy peppers stuffed with a meat/rice mix (with spices). We start with raw peppers and uncooked meat, and put the peppers in a small pot (or tagine) with tomato puree or tomato paste-based sauce around them, and cook for ~40 minutes. The result is usually to our liking (tasty, meat is cooked through, peppers are an appropriate firmness, etc.), with one exception: the peppers always burn on to the bottom of the pot. This puzzles me, since the tomato-based sauce around them boils gently or simmers, which I would have thought meant that there was enough liquid to keep the peppers from burning on. Apparently not!
Does anyone have methods for cooking this or a similar dish that avoids burning? (Again, the dish tastes great--the burnt-on pepper just complicates clean-up.)