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

Preheat oven to 350 degrees. Cut a thin slice from the stem end of each pepper and set aside for garnish. Remove seeds and membranes; rinse. In large saucepan cook peppers in boiling water to cover, 5 minutes; drain.

In large skillet combine ground beef, onion and garlic. Cook over medium heat until browned, stirring occasionally. Drain excess drippings from skillet. Stir in rice, salt and 1 cup tomato sauce; cook until heated through. Stuff each pepper with about 1/2 cup beef mixture. Stand upright in an ungreased baking dish. Pour remaining sauce over peppers. Cover and bake 45 minutes. Uncover and bake 10 minutes. Sprinkle with cheese; bake 5 minutes more. Garnish with pepper tops if desired. Makes 6 servings, 290 calories each.