Crumble your hamburger and sausage into a cast iron skillet (or large sauté pan), and brown over a medium to medium high heat, with your garlic and onion and around 2 T olive oil. When nicely browned, pour in your vermouth. After about 2 minutes, add your tomatoes and spices, and lower the heat to medium low to medium, and allow to simmer for around 15 minutes or so.
While all this is cooking, start your rice. Cut the tops from your bell peppers, and remove the seeds from inside the peppers. If the bottoms of the peppers aren't really flat/even, cut a little bit off the bottom to allow them to stand upright.
Once your 15(ish) minutes are up, add your rice into the mixture, and stir together thoroughly. Spoon the mixture into your peppers, pushing down to get them good and stuffed. Pour a healthy dose of olive oil into the bottom of a Pyrex pan, place the peppers upright into the pan, and with your hands, rub down the peppers, coating the outsides of them completely. Pop into the oven for around 30 - 45 minutes, until the peppers appear/feel roasted on the outside.
To serve, lay some mixed greens on a plate, leaving a hole in the center for the pepper. Put the pepper in the center, shake some red pepper flakes around the edge of the plate, and, with a knife or a vegetable peeler, peel some shards of Parmesean cheese over the plate.