6 large bell peppers
1 lb. ground beef
2 T. chopped onions
1 cup cooked brown rice
1 tsp. salt
1/8 tsp. garlic salt
1 (15-oz.) can tomato sauce
3/4 cup shredded colby jack cheese
Cut tops off the peppers, remove seeds and membranes, and rinse. Cook in boiling water for 5 minutes; drain.
In a skillet, brown the beef mixture and drain. Stir in rice, salt, garlic salt, and 1 cup of tomato sauce.
Stuff each pepper with the beef-and-rice mixture, and place in an ungreased glass baking dish. Pour remaining sauce over peppers, cover and bake in a 350-degree oven for 45-55 minutes.
Uncover, top with cheese, and return to the oven until the cheese melts, an additional 5 minutes.
The original recipe calls for mozzarella cheese, if you prefer. Also, lean ground turkey may be substituted for the beef.