- 1 pound pork sausage
- 2 pounds ground beef
- 1 small onion, chopped
- 1 dash garlic salt
- 4 (14.5 ounce) cans diced tomatoes, drained
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
- 1 (14 ounce) package uncooked instant rice
- 6 large green bell peppers
- 1 cup grated Asiago cheese
- In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.
- Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
- Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
- Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.