Stuffed Bell Pepper Casserole

Rice - Preheat the Oven to 425 degrees. - Make the rice (2-4 cups cooked), set aside

Brown the Meat - In a Sauté pan, brown the meat, mixing the two meats together. You can use some of the seasonings for this step. - When fully cooked, transfer to a large mixing bowl or pot and set aside. (Bowl will be used to mix all ingredients. I find a 6 qt. Pot is best for this, so nothing spills out when mixing.)

Sauté the Veggies - Using some of the grease from the meat, sauté Onion, Celery, and Bell pepper for 2-5min. - Add Tomato Paste (amount is chef's preference) and all Seasonings and Spices. Mix well. - Add half of the garlic and Sauté for another min. - Transfer to the mixing bowl.

Mix Together - In the mixing bowl, add remaining garlic, 1-2 cups cheese, parmesan, breadcrumbs, and water along with the rice (amount is chef's preference). - Mix till well combined.

Finish - Transfer mixture to Pyrex dish (4 qt.), pressing down into the dish. - Add remaining cheese, sprinkling on top and pressing lightly into the mixture. - Place in the oven and cook for approximately 20min. (Cheese should be turning a golden brown and bubbling)