6 lg. green peppers
5 c. boiling salted water
1 lb. ground beef
2 tbsp. chopped onion
1 tsp. salt
1/8 tsp. garlic salt
1 c. cooked rice
1 (5 oz.) can tomato sauce

Heat oven to 350 degrees. Cut thin slices from stem end of each pepper. Remove all seeds and membranes. Wash inside and outside. Cook peppers in the boiled salted water 5 minutes. Drain.

Cook and stir ground beef and onion in medium skillet until onion is tender. Drain off fat. Stir in salt, garlic salt, rice, and 1 cup of tomato sauce, heat through.

Lightly stuff each pepper with half cup meat mixture. Stand peppers upright in ungreased baking dish 8 x 8 x 2 inch. Pour remaining tomato sauce over pepper. Cover and bake 45 minutes. Uncover; bake 15 minutes longer.