6 large green or red bell peppers
1 lb ground beef
2 tbsp chopped onions
1 c cooked rice
1 tsp salt
2 garlic cloves, chopped
1 can (15 oz) tomato sauce
3/4 c shredded mozzarella cheese (3oz)
Cut thin slice from the stem end of each bell pepper. Remove seeds and membranes; rinse peppers. You may choose to blanch it then stuff or stuff it without cooking. Cook ground beef, onion and garlic in a skillet, stirring occasionally, until beef is light brown; drain the fat. Stir in rice, salt and 1 cup of tomato sauce; heat until hot.
Heat oven to 350°F. Stuff peppers with beef mixture. Stand upright in square baking dish. Pour remaining tomato sauce over peppers. Cover and bake 45 minutes. Uncover and bake 15 minutes longer. Sprinkle with cheese.
I usually cook the meat first when I blanch the peppers. After taking the peppers out of the water, I stuff them and they go straight in the oven.