5 lg. green or sweet red peppers
1 lb. ground beef
1/2 lb. sweet Italian sausage, casing removed
1/2 c. chopped onion
2 lg. cloves, garlic, minced
1 tsp. dried oregano leaves, crushed
1 (10 1/4 oz.) can Franco-American beef gravy
2 tbsp. tomato paste
1/2 c. diced Mozzarella cheese
1/4 c. grated Parmesan cheese
Hot cooked rice

1. Preheat oven to 350 degrees. Cut 4 of the peppers in half lengthwise, discard seeds and membranes. Chop remaining pepper; reserve.

2. In 10 inch skillet in 3/4 inch boiling water, place pepper halves, cut side down overlapping to fit. Reduce heat to low. Cover, simmer 5 minutes. Remove from heat. Drain peppers on paper towels. Empty water from skillet; dry skillet.

3. In same skillet over medium-high heat, cook beef, sausage, reserved chopped pepper and onion with garlic and oregano until meat is browned and vegetables are tender, stirring to separate meat. Spoon off fat.

4. Stir in gravy and tomato paste. Heat to boiling. Reduce heat to low, simmer 5 minutes. Remove from heat. Stir in cheeses.

5. Spoon meat mixture into pepper shells in 13 x 9 inch baking dish, arrange stuffed peppers. Cover with foil. Bake 25 minutes or until hot. Serve over rice with additional Parmesan cheese if desired. Makes 6 servings.