Cut a slice in stem end of peppers. Remove seeds and thoroughly wash. Bring 3/4 cup salted water per pepper to boil, add peppers and cook for 5 minutes. Remove peppers.

Preheat oven 350 degrees. Cook beef, garlic and onion in skillet until onion is tender. Drain off fat and stir in salt, rice and half the tomato sauce. Heat mixture.

Stuff each pepper and stand upright in baking dish. Pour rest of tomato sauce over peppers and bake, covered 45 minutes. Uncover and bake 15 minutes.