Stuffed Peppers by Candria ( & Betty Crocker's Cookbook )

I've been thinking about what recipes I have that use peppers.... This is one we eat mostly in the summer when lots of green peppers get dropped off from the neighbors gardens.

4-6 large bell peppers
1 pound ground beef
2 tbs. chopped onion
1 cup cooked rice
1 tsp. salt
1 clove garlic, finely chopped
1 15 oz can tomato sauce
1 cup grated mozzarella cheese

Cut a thin slice from the stem end of each bell pepper and clean out the seeds and membranes, rinse with water. Cook in enough boiling water to cover about 5 minutes, drain. Cook beef and onion in skillet over medium until cooked through. Stir in rice, salt, garlic, 1/2 cup of cheese, and 1 cup of tomato sauce. Stir until cheese is melted. Fill peppers with beef mixture. Stand upright in an 8 x 8 dish. Pour remaining sauce over top. Cover with foil and bake at 350 for 45 minutes. Remove foil and bake 15 minutes longer. Sprinkle with remaining cheese while hot. Enjoy!