In 12-inch no stick skillet, mix Seasoned ground beef and sausage, uncooked rice, tomato paste, 3/4 cup of the soup, and the green chilies. Cook over medium heat until thouroughly heated, stirring occasionally. Remove from heat; stir in 1 cup of the cheese. Spoon mixture evenly into pepper halves.

Place filled peppers in same skillet. Pour remaining soup and the water over the peppers. Cover tightly with foil or domed lid. Cook over medium-low heat 20 to 25 minutes or until peppers are fork-tender. Remove from heat. Sprinkle peppers with remaining 1/2 cup of cheese. Cover; let stand 2 minutes or until cheese is melted. To serve, spoon sauce mixture from skillet over peppers.