Wash the green peppers thoroughly under cold water and pat dry. Carefully cut each pepper in half lengthwise, then remove the seeds and white membrane to create clean cavities for filling. Arrange the pepper halves cut-side up on greased baking sheets or in greased baking dishes. While preparing the peppers, preheat your oven to 400°F so it's ready when you need it.

In a large skillet over medium-high heat, brown both the 1 lb sausage and 1 lb Italian sausage, breaking them into small crumbles as they cook. Once the meat is fully cooked and no pink remains, drain off excess fat using a colander or by tilting the pan and blotting with paper towels. I find that draining the meat well is crucial here—excess fat will make the filling greasy and prevent the cheese from creating a nice crust on top.

In a large mixing bowl, combine the softened cream cheese, 1.5 cups cheddar cheese, 1.5 tsp seasoned salt, 0.75 tsp pepper, 1 tsp onion powder, and 0.5 tsp garlic powder. Mix thoroughly until the seasonings are evenly distributed and the cream cheese is fully incorporated. Add the cooked and drained meat from Step 2 to the cheese mixture and stir until everything is well combined. The cream cheese should be soft enough to mix easily—if it's too cold, it will be difficult to incorporate smoothly.

Divide the filling from Step 3 evenly among the prepared pepper halves, mounding it slightly in each cavity. Cover the baking sheets or dishes tightly with aluminum foil to trap steam and help the peppers cook through. Bake at 400°F for 15 minutes until the peppers begin to soften but still hold their shape.

Remove the baking sheets from the oven and carefully remove the foil cover. Sprinkle 1/4 cup freshly shredded parmesan cheese evenly over all the peppers, then top with 2 cups mozzarella cheese distributed across each pepper. Return to the oven uncovered and bake for 5-10 minutes until the cheese is melted and the edges are golden brown. I always use freshly shredded parmesan rather than the powdered kind—it creates a better, crispier crust as it browns.