1/4teaspoon red pepper flakes if you like it hotter add more.
1cup Parmesan cheese, divided use
11ounces chopped tomatoescanned
4largebell peppersor 6 small bell peppers
In a large skillet on medium heat brown Italian sausage and ground chuck together. Season meats with salt and pepper. When the meat has cooked about halfway through add chopped onion and chopped garlic. Cook until the meat has browned and the onions have become tender. Add Italian seasoning, and red pepper flakes and stir to combine. When the meat has cooked through drain and reserve.
In a bowl combine 1 jar of pasta has and canned crushed tomatoes. Stir to combine sauce.
In a large bowl combine cooked drained meats, rice, 1/2 cup Parmesan cheese. Add about 1/3 of the sauce and stir to combine and mix meat mixture well.
Prepare peppers by slicing off the tops of the peppers, and hull out the inside membranes of the peppers. If the peppers are very large you may want to add some venting slits on the bottom of the peppers.
Stuff peppers with meat mixture and place stuffed peppers in a large baking dish. Spoon half of the remaining sauce into the bottom of the baking dish, and top peppers with the remaining sauce. Top peppers with the remaining 1/2 cup Parmesan cheese and bake at 350 for about 25 minutes.