Preheat oven to 180 degrees celsius on fan bake.
Place capsicums on an ovenproof tray and bake for 20 minutes. Remove from the oven, discard any water that has accumulated and set aside.
While waiting for capsicums to cook, heat 2 tablespoons of butter in a large pan, over medium heat. Add garlic and onion and cook until softened.
Add beef, sausage, salt and pepper. Cook until meat has browned on all sides.
Add diced tomatoes and tomato sauce. Bring mixture to the boil, simmer for 5-10 minutes or until mixture slightly thickens and set aside.
In a small bowl, combine ricotta, egg and mozzarella. Mix together with a fork until well combined, set aside.
Fill capsicums with a layer of meat mixture, then a layer of ricotta, repeat until capsicum is full. Top with a sprinkle of mozzarella cheese.
Bake in preheated oven for 20-25 minutes or until cheese has fully melted on top and slightly browns.
Rest for 5-10 minutes before serving. Serve with a side of green salad.
