4 large Bell Peppers
1 lb lean ground beef
2 tablespoon chopped onion
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) organic tomato sauce
1 cup Cooked Rice
3⁄4 cup shredded mozzarella cheese (3 oz)

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds; rinse peppers. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.

In 10- inch skillet, cook beef and onion over medium heat 8-10 minutes. Stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of tomato sauce; cook until hot.

Heat oven to 350°F.

Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass
baking dish. Pour remaining tomato sauce over peppers.

Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Recipe from BettyCrocker.com