Cook Vidalia onions 10 minutes in enough water (salted) to cover them. Drain and cool. Remove center of Vidalias, leaving a shell about 1/4 inch thick. Drain shells and chop centers. Brown beef in skillet on medium heat, about 10 minutes, stirring to crumble; then drain. Combine beef, 3/4 cup bread crumbs, chopped onion and green peppers. Moisten with broth or butter and stuff into shells. Sprinkle with remaining bread crumbs. Place in a baking dish; pour hot water in dish, about 1 inch deep. Bake 20 to 30 minutes at 350 degrees or until stuffing is hot and onions are tender.