Stuffed peppers that don't burn on to the pot
You need a small wire grid to put on the bottom of your tagine. You can make one by cutting up an old cake cooling rack

Also consider baking for 3/4 of the time and then switching the oven to grill with the tagine lid off for the remaining 1/4 time (or thereabouts) . This should still keep them moist, but just lightly crisp the pepper tops without burning the tops or bottoms. These results are not to every tagine owners liking though