6 lg. green, red or yellow peppers
1 lb. ground beef
2 tbsp. chopped onion
1 c. cooked rice
1 tsp. salt
1/8 tsp. garlic salt
1 (15 oz.) can tomato sauce
3/4 c. (3 oz.) shredded Mozzarella cheese

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

Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain. Stir in rice, salt, garlic salt and 1 cup of the tomato sauce; heat through.

Stuff each pepper with beef mixture; stand upright in ungreased square 8x8x2 inch baking dish. Pour remaining sauce over peppers. Cover dish and bake in 350 degree oven 45 minutes. Uncover; bake 15 minutes longer. Sprinkle with cheese. 6 servings; 290 calories per serving.

DO-AHEAD TIP: Reserve 1/3 cup of the tomato sauce; pour remaining sauce over stuffed peppers. Cover and bake 30 minutes. Refrigerate peppers and reserved tomato sauce no longer than 24 hours. Pour reserved sauce over peppers. Bake uncovered in 350 degree oven for 35 minutes.