Stuffed Peppers

6 large bell peppers, any color
1 pound lean ground beef
1/2 onion, chopped
1 1/2 cups cooked rice (measure AFTER cooking, measurement is approximate)
1 tsp. salt
2 cloves garlic, finely chopped
1 can (15 oz.) tomato sauce
3/4 cup shredded mozzarella cheese

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover; 4-5 minutes, drain.

Cook beef and onion in a skillet over medium heat, until beef is brown, drain. Stir in rice, salt, garlic, and 1 cup of the tomato sauce; cook until hot.

Heat oven to 350 degrees.

Stuff peppers with beef mixture. Stand peppers upright in ungreased square baking dish, 8 x 8 x 2. Pour remaining tomato sauce over peppers.

Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.