Cut thin slice from stem end of each bell pepper to remove top. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover in 4 quart oven about 5 minutes, drain.
Cook beef and onion in 10 inch skillet over meduim heat, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic, and 1 cup of the tomato sauce. Cook until hot.
Stuff peppers with beef mixture. Stand peppers up right in ungreased square baking dish. Pour remaining tomato sauce over peppers.
Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Originally Submitted
3/17/2011
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