Preheat oven to 350°.
Cut the tops off the peppers and remove all of the seeds and "innards" leaving hollow peppers.
In a large bowl, combine turkey, pork, rice, cheese, salt, garlic and Cajun seasoning.
Mix well. (It's easiest to do this with your hands.)
Fill the peppers with the mixture.
If you have any mixture left over, form into meatballs.
Brown the tops of the stuffed peppers in a frying pan with 1 teaspoon of oil for 3 to 4 minutes over medium high heat if desired.
Carefully use a spatula and remove from the frying pan so you don't lose any stuffing.
Place the peppers upright in a deep casserole dish with the meatballs.
Pour the tomato sauce over the peppers and bake for 1 1/2 hours.
*This recipe brought to you courtesy of Penzey's.*