Heat olive oil in a small saucepan, add the onions and jalapeno pepper. Cook over medium heat for 4 minutes until translucent. Add the tomatoes, brown gravy, brown sugar, vinegar, spices and fresh herb.
Bring to a slight boil, then lower the heat and simmer uncovered for 20 minutes. Stir occasionally and set aside.
Prepare the 1/2 cup of cooked rice in a small saucepan and set aside to cool. In a large pot, fill it about 2 with water and bring to a light boil.
With a paring knife, cut the tops of the peppers. [Save the tops] Lightly trim the bottom of the peppers so that they stand straight and even. Scoop out the seeds and white ribs with a spoon. Lightly puncture a small whole in the bottoms from the inside.
Place the peppers in the boiling water, reduce the heat, and cover with a lid. Steam them for 5 minutes. Remove the pot from the stove, drain the water, and run the peppers under cold water. Remove the peppers from the pot and place upside down to dry and cool.
Heat oven to 350.
In a large bowl, combine the ground beef, egg, onions, breadcrumbs, cooked rice, and spices. Add 1/3 cup of the sauce to the mixture and mix lightly with your hands.
With a large spoon, fill the peppers with the meat mixture. Place the cut bell pepper lids on top of each to cover.
Pour half the sauce mixture into a small or medium casserole dish. Place the peppers neatly into the dish and cover with the remaining sauce.
Place the casserole dish into the heated oven and bake for 40 minutes. Remove the dish from oven and allow it to cool for 10 minutes. Serve the peppers in a bed of mashed potatoes, top them with the sauce and chopped cilantro.
