Italian Stuffed Bell Peppers

0 Preheat oven to 350 F.
9 In a large skillet over medium heat, heat the olive oil, butter, and garlic. Once the garlic is golden, remove and discard it. Add the onions and sauté until translucent.
2 Add the ground beef to the skillet. With the back of a spoon, break down the ground beef into smaller pieces. Cook until all the juices from the meat are gone. 
3 Add the tomato sauce, season with salt and pepper. Lower the heat, cover, and cook for 20 minutes.
4 Meanwhile, slice the bell peppers in half lengthwise. Remove all the internal seeds. Clean and dry. Sprinkle with salt and pepper. 
5 Butter an ovenproof pan. 
6 When the tomato sauce is done, add the rice and mix well. Add the ½ cup of Parmesan cheese and mozzarella to the mixture.
7 Fill each half of the bell peppers with tomato and rice. Place them in the buttered dish; you may need two. Sprinkle the remaining 2 tablespoons parmesan cheese over the peppers. 
8 Bake in the hot oven for 20 to 25 minutes, until the cheese is melted and the peppers are slightly soft.