Ingredients: 1 Tablespoon butter 4 Green bell peppers 1 1/2 pounds ground sirloin 1/2 pound ground sausage (hot, mild, your choice) 1 small white onion, diced fine Oregano, Seasoned Pepper and Fennel Seed [optional] to taste 6 Roma tomatoes 2 teaspoons of crushed garlic or 1/2 teaspoon garlic powder 6 ounces of fresh Feta cheese, crumbled 1/2 cup grated parmesan or romano cheese 1/2 cup shredded mozzarella cheese (optional) Spray casserole dish with PAM. Cook ground sirloin and sausage at low to medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all butter, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of tomatoes. Simmer over low heat approximately 20 minutes. Preheat oven to 350°F. Cut off tops of all peppers, remove inner seeds and membranes and wash thoroughly. Fill all peppers with meat mixture, alternating with a layer of feta and parmesan cheeses. Place peppers into a casserole dish, side by side, adding the remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers.) [Alternatively, you can cut peppers in half vertically and stuff each half, making serving easier and speeding bake-time.] Add any remaining mixture around the peppers and sprinkle all remaining feta and parmesan cheeses on top. Add shredded mozzarella cheese if desired for a hint of extra flavor. Bake at 350°F for approximately 30 minutes or until browned and bubbly as desired. Makes 4 stuffed peppers (or 8 half-peppers.)   5 net grams of carbohydrate per serving.