Whats for dinner?

With a big skillet of Spanish rice in progress, I'm gettin' a Texas-size hankering for some beefy, cheesey stuffed bell peppers.  It never has made much sense to me to put rice over rice, so I don't want to use rice in the stuffing mix. 

Does anyone know if cheese by itself can serve as the only recipe binder?  I'm not crazy about the texture eggs produce either and do not plan to use bread crumbs.  I like the middle of the peppers to be on the solid side, like the consistency of a firm meatball. The rice has plenty of tomato so I was thinking about working some cooked (and thoroughly drained) or grated squash into the pepper stuffing...maybe, maybe not, but I want the meat and cheese to be the primary ingredients.  I could strike a compromise on using tomato soup with Worchestershire as a secondary binder.  

I am also wondering about skipping the parboiling of the peppers and increasing the cooking time, with the meat either partly precooked and cooled before the cheese is added to it.   I've done them with raw meat before, but don't think that such a good idea with the cheese.

Any suggestions?  I have 8 peppers here screaming for some filling.