Sassy Stuffed Bell Peppers

6 large red or green bell peppers

2 cups long-grain white rice

1 lbs lean ground beef

1 lb ground pork

½ medium-size sweet onion, diced

2 garlic cloves, minced

1 14.5-oz can fire roasted tomatoes

1 14.5 ounce tomato sauce

1 1/2 cup sharp cheddar cheese, grated

½ tsp pepper

1 tsp salt

Preheat oven to 375 degrees. Cut the tops off of the peppers. Clean out seeds and place peppers in a 9x13 pan, set aside. Heat oil in a medium skillet and saute onion and garlic till tender. In a large bowl combine the ground beef, ground pork, rice, onion mixture, salt and pepper. Stuff peppers with meat/rice mixture. In a small bowl combine the roasted tomatoes and tomato sauce. Spoon over the top of the peppers. Bake for 45-60 minutes. The last 5 minutes add dollops of cheese on top of each pepper. Return to oven and allow cheese to melt. Remove from oven and allow peppers to rest 10 minutes. Remove peppers and then add in 1 cup of cream cheese to the tomato broth in the bottom of the pan. Stir to combine and then spoon over peppers before serving.