Preheat oven to 350º
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes. Rinse peppers.
In 4 qt. Dutch oven, add enough water to cover peppers. Heat to boiling and add peppers. Cook about 2 minutes and 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.
Stuff peppers with beef mixture. Stand peppers upright in ungreased 8 inch square glass 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.