Lamb Stuffed Bell Peppers

This is a recipe I modified from The Friends of Our Lady of Good Counsel 2008 cookbook. It's great for larger parties.

12 bell peppers of various colors
3 lbs. ground lamb
1 1/2 cups cooked rice
1 1/2 cups chopped onion
6 cloves garlic, chopped
1 bunch of green onions, chopped
3/4 cup parsley, chopped
1 chopped bell pepper
2 cans of stewed tomatoes
1 cup grated parmesan
1/2 cup mozzarella
Italian bread crumbs

Sauté onion, garlic, bell peppers, and green onions in either butter or olive oil. Add lamb and brown. Mix in parsley and stewed tomatoes. Stir until mixed. Add cheese. Stir again. Remove from heat. As the meat mixture cools, cut the tops off of the remaining bell peppers and clean out the insides. Stuff with meat filling and coat the top with bread crumbs. Place peppers in a deep, glass baking dish. Add a 1/2 inch layer of water at the bottom of pan, cover with aluminum foil, and cook for one hour. Remove foil for the last 15 minutes of cooking so the tops will brown. Sprinkle with more grated parmesan. Serves 12.