Servings: 6 whole, or 12 halves

* 6 x-large green bell peppers note: 6 x-large green bell peppers
* 1 large red bell pepper note: 1 large red bell pepper
* 2 lbs of ground beef note: 2 lbs of ground beef
* 1 medium chopped yellow onion note: 1 medium chopped yellow onion
* 6 cloves garlic, minced (2 tbsp) note: 6 cloves garlic, minced (2 tbsp)
* 3 cups cooked rice note: 3 cups cooked rice
* 3 tbsp Cajun seasoning (we use Tony Cachere's Cajun Seasoning) note: 3 tbsp Cajun seasoning (we use Tony Cachere's Cajun Seasoning)
* 2 cans tomato sauce (8 oz each) note: 2 cans tomato sauce (8 oz each)
* 3 cups shredded mozzarella cheese note: 3 cups shredded mozzarella cheese

1. Preheat oven to 350.
2. Chop red bell pepper.
3. Slice top off of each green pepper, chop usable pepper from around stems, add to chopped red pepper.
4. Hollow out green peppers by removing seeds and membranes.
5. Add whole peppers to boiling water, bring back to a boil and boil for 7 minutes. Drain.
6. While peppers are boiling, brown the ground beef until cooked through.
7. Add in onion, chopped peppers, and garlic and cook until softened.
8. Drain and return to the skillet.
9. Add the rice, seasoning, and 1 can of tomato sauce to the beef. Cook until all is hot. Remove from heat.
10. Add 2 cups shredded mozzarella to beef mix and stir until melted.
11. Spoon the beef mixture into the peppers.
12. Stand upright in a glass baking dish
13. Pour the remaining can of sauce over the tops of the peppers.
14. Cover with foil and bake for 50 to 60 min.
15. Uncover and sprinkle with remaining cup of cheese.
16. Bake uncovered until cheese is melted and bubbly, about 10 minutes.