Preheat the oven to 450˚F. Cut the tops off of the bell peppers and set them aside for later use. Remove and discard the seeds and membranes from the bell peppers. Place the peppers on a baking sheet and roast for 22-24 minutes (while preparing the filling) turning halfway through.

Remove and discard the stems from the pepper tops and dice the remaining tops to get 1/2 cup of diced peppers; set aside.

Break up the ground beef and ground sausage in a large skillet. Sprinkle with seasoned salt and black pepper. Brown the meat and drain the grease. Remove the meat from the pan and set it aside. Wipe the skillet with a paper towel.

Heat the olive oil in a skillet. Add diced onion and the 1/2 cup of diced pepper tops. Cook for about 3 minutes, stirring often. Add the minced garlic and cook for 1 minute while stirring.

Add the browned ground beef and sausage, Rotel, pasta sauce, and cooked rice. Stir and cook until heated through.

Remove from heat and stir in 1 1/2 cups of shredded pepper jack cheese.

Remove the bell peppers from the oven and turn the heat down to 350˚F. Arrange the bell peppers in a greased baking dish.

Fill the peppers with the meat and rice mixture. Top with 1/2 cup of shredded pepper jack cheese.

Bake at 350˚F for 18-22 minutes, until the peppers are soft and the cheese is browned. Garnish with chopped cilantro.