Easy to make and tasty.
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove sees and membranes; rinse peppers. Cook peppers in enough boiling water to cover in 4-quart Dutch oven about 5 minutes; drain. Cook beef and onion in 10” skilled over medium heat 8-10 minutes, stirring occasionally, 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 8x8” baking dish. 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.