5 med. green peppers
Seasoned garlic salt
1 beef bouillon cube
15 oz. tomato sauce
1 lb. ground beef
1/2 c. chopped onion
1 - 2 cloves garlic
1 1/2 c. cooked rice
1 tsp. Italian herb seasoned
1 1/2 c. shredded mozzarella cheese

Clean and cut peppers in half lengthwise. Remove seeds and membrane. Take 8 halves and place them in a 2 or 3 quart baking dish. Sprinkle with garlic salt. Take remaining 2 halves of pepper and chop finely (reserve). Dissolve bouillon cube in tomato sauce in small bowl. Set aside. In skillet, cook beef, onions and garlic until beef loses redness. Drain fat. In large bowl mix beef with rice, reserved chopped pepper, Italian seasoning, 1/2 teaspoon garlic salt, 1 cup tomato sauce mixture and 1/2 of mozzarella. Fill pepper halves with equal amounts of beef mixture. Top with remaining tomato sauce mixture and remaining mozzarella cheese. Cover and bake at 375 degrees for 45 minutes. Brown top by removing cover and broiling a few minutes.