Preheat your oven to 425°F.

Wash the outside of the peppers.

Carefully cut through the top of a pepper, similar to the way you would cut the top of a pumpkin to make a jack o' lantern. The idea is to remove the top so it came set back on after the peppers are stuffed.

Keeping the bottom of the pepper in one piece, carefully remove the seeds from the inside, rinsing with water when you’re finished.

Also remove the seeds from the top of the red pepper.

Sprinkle salt and pepper inside the peppers, pushing some onto the sides then turn the peppers upside down to drain any little bit of excess water from rinsing.

Set the peppers aside.

Preheat a large skillet on medium heat.

Drizzle a little olive oil on the bottom of the pan and begin to sauté the onion. Cook until the onions are nearly translucent, about five minutes.

While the onions begin to cook, mince garlic and add to the onions.

Then chop your parsley if you haven't already and set it aside. You won't be adding this until later.

Add the beef and sausage to the onions and garlic in the pan. Stir everything together, breaking up the meat to incorporate the beef and sausage together, avoiding large pieces of one meat. This will give the mixture a very well balanced flavor.

Season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper or adjust depending on what you prefer. Also add the dried herbs and stir in with the meat mixture while it cooks.

Remove the stems from your mushrooms and chop them into small pieces if you haven't already. Then add them to the meat.

After the meat is cooked, drain using a colander then return it to the pan.

Add the parsley and the egg. Mix evenly into the meat mixture.

Now grab the red peppers and turn them open side up. Spoon the meat into the peppers.

Put the tops on after they're stuffed and drizzle olive oil on top.

Bake for 25 minutes or until the outside of the pepper is a little soft but still tender.