Stuffed Peppers

-1/2 lb Italian Sausage
-1/2 lb ground beef
-1 can Rotel Diced Tomatoes and Green Chilies
-1 med onion, chopped
-2 cloves garlic, minced
-6 bell peppers
-1 cup rice, raw
-2 cups Mexican blend shredded cheese, divided
-olive oil
-salt & pepper

Get the rice cooking. Brown the sausage and ground beef and season to taste.

Cut the tops off of the bell peppers and use a spoon to remove seeds and veins as much as possible. Dice up the usable parts of the bell pepper tops and one medium onion.

In a clean pan, saute onions and peppers until onions are translucent and soft, about 6-8 minutes. Add garlic and continue to saute for 4-5 more minutes.

Combine Rotel Diced Tomatoes, ground beef and sausage mixture, onion and pepper mixture, and rice in a a large bowl.

Stir to combine all ingredients.  Add 1½ cups of cheese to mixture and stir to combine.

Drizzle olive oil inside the bell peppers and season with salt and pepper. Stuff peppers with mixture and place in a greased 8x8 baking dish. Sprinkle remaining ½ cup of cheese over the tops of the peppers and cover with foil.

Bake at 350 degrees for 30 minutes and then remove foil and bake for an additional 5 minutes. The cheese should be nice and bubbly!