Cut the top of the peppers off and put aside. Clean the peppers by removing seeds and veins. Take the pepper tops and remove the stem and dice the peppers approx. 1/2 cubes.
Brown the sausage and ground beef together with oil in a Saute pan . Add Salt and Pepper to taste. Add the diced peppers and cook for approx. 1 minute. Strain into a strainer In a mixing bowl, mix the cooked rice with the Sausage and ground beef mixture to make your pepper stuffing.
Stuff each pepper tightly with the pepper stuffing. Place the peppers in a glass baking dish. Add the chicken stock to the glass baking dish and bake at 350° for one hour. After one hour, remove from oven and remove the peppers from the glass baking dish and drain excess liquid in dish.
Cut each pepper in half the long way and lay flat on the same glass baking dish. Top with Taco Shredded Cheese. Then place the glass baking dish back into the oven for approx. 5 minutes or until cheese is melted and bubbly.
Once ready, remove from heat and serve.