Preheat oven to 375 degrees.
Lightly grease with olive oil a 9×13 baking dish and set aside.
Wash and remove the seeds from the bell peppers. Cut them in half lengthwise and set aside.
Place a large skillet over medium-high heat and add oil. Once the oil is hot add onion and cook it stirring for 1 minute. Next, add garlic and cook for another 30 seconds.
Add ground beef and pork, use a wooden spoon to crumble it and cook it until no longer pink. Drain grease.
Add taco seasoning, tomato sauce, and diced green chiles. Add salt and pepper to taste. Stir and let the mixture simmer for 2-3 minutes, remove from heat add it to a large bowl.
Stir in cooked rice and 1 1/2 cups of cheese.
Use a spoon to stuff the bell pepper halves, press the mixture well. Arrange them in the prepared baking dish.
Cover with foil and cook for 15 minutes.
Remove from oven, discard foil and to the pepper halves with enchilada sauce dividing it equally. Sprinkle with the remaining 1/2 cheese on top and bake for 20 minutes.
Serve garnish with sour cream and cilantro.