Best Stuffed Peppers

ingredients

6 green, red, orange or yellow bell peppers (cut off tops and save for below; remove seeds)
2 tablespoons vegetable oil
1 cup finely chopped sweet onion
½ cup finely chopped green bell pepper or use what is on the edges of the cut off pepper tops
½ pound ground beef
½ pound ground pork
1 tablespoon minced garlic
¾ teaspoon salt
½ teaspoon ground black pepper
¼-½ teaspoon cayenne pepper or to taste
2 cups cooked long or medium-grain white rice
8 ounces tomato sauce
water

bake it!

Preheat the oven to 350° degrees F.
In a large pot of boiling water, boil the peppers until just tender (2 to 3 minutes). Remove the peppers and dry on paper towels.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers. Cook for about 3 minutes.
Add the beef, pork, garlic, cayenne pepper, salt, black pepper, and cayenne pepper. Cook until the meat is browned using a heavy spoon to break up the lumps. Drain the excess grease.
Add the cooked rice and tomato sauce. Stir well.
Place all the peppers standing up in a 9 x 13 baking dish.
Fill each pepper shell with the meat and rice mixture.
Add water to the bottom of the baking dish so it measures ⅛ inch deep.
Bake uncovered for 25-30 minutes or until the peppers are tender and the filling is heated through.