(Tex-Mex) Stuffed Green Peppers....
Source: Jim Mixson (w/thanks to Lois Murphy for her Tex-Mex Salisbury steak recipe)
Note: This content provides a very hearty meal for two. With smaller peppers, and,
maybe a side, it will easily serve four.

8 oz lean hamburger
4 oz bulk pork sausage
1/2 C chopped onion
1 slice white bread, toasted and crumbed
1 egg
1/4 - 1/2 cup chopped green peppers (use the tops of those being stuffed)
1/4 C salsa
1 T taco seasoning
3/4 C diced tomatos (1/2 can)
1/2 t dry cilantro
1 t JGM #4 mix...This is my concoction; see Recipe
dash of MSG (1/4 t)
1 t Worcestershire sauce
4 large green peppers, tops removed and interior scraped clean
1/2 C uncooked rice
2/3 C hot water
1/2 C shredded Colby/Monterey Jack cheese
EV olive oil
salt

Thoroughly mix the first 13 ingredients.
Alternatively, saute the onion and chopped pepper in
butter and olive oil and add to the meat mix prior to
adding the rice. Also, the diced tomatos can be added
to the final mix when the shredded cheese is added.
Brown the mixture in the olive oil. When done, add the 
rice and hot water; stir in well. Cover and cook at a
low heat until the rice is done.
While the above is cooking, bring a pot of water to 
boiling (enough to cover the peppers to be stuffed).
Put the pepper shells in the boiling water for 5
minutes. Remove, drain and very lightly salt the
interior.
When the rice is done in the meat/rice mixture, stir
in the shredded cheese. Spoon the mixture into the
pepper shells.
Place the stuffed peppers in a 350° oven for 30-35
minutes. Remove and serve hot.