1Brown the meat, but don't overcook. Drain. mix together in a bowl with the rice, 2/3 of the parmesan cheese, 2/3 of the mozzerella cheese and the pasta or marinara sauce.
2Core and clean the bell peppers. Rinse well, and pat dry. Cut a small amount of each pepper off on the bottom to allow them to stand upright without falling over. Place each pepper upright in a baking pan, sprayed with vegetable spray.
3Fill each pepper with the rice mixture and sprinkle the rest of the mozzerella and parmesan cheese on top. Bake for 1 hour at 350 degrees. Great warmed up.