Preheat oven to 350°F.
Cut the tops off the peppers, remove seeds and membranes and discard. Keep the tops To either chop and add to your ground beef/ground sausage mixture or keep for another recipe.

Bring a large pot of water to a boil and add the peppers and boil for about five minutes. Be careful not to burn yourself but take the peppers out, I use tongs, and place them on a paper towel cut side down to drain any water!

In a large skillet brown your ground beef, ground sausage, and drain any grease. Then add your garlic, salt and pepper and your taco seasoning. Add just enough water to make it really moist.

Stir in tomatoes and rice and mix really well. Add just enough tomato sauce to the mixture to make it moist enough to where it won’t dry out in the oven.

Add half of the mozzarella cheese to the mixture and mix really well. Fill your peppers almost to the top leave a little bit of a gap to add the rest of the mozzarella.

If the bottom of your peppers don’t want to stand up properly just barely cut the tips of the bottom off just to make it stand up. Place the field peppers in a glass baking dish and add the rest of the tomato sauce to the bottom of the dish.

Loosely cover the peppers with foil and bake 35 minutes. Remove foil top with the remaining mozzarella cheese and bacon another 10 minutes.

I hope yours come out as good as mine do.