Cook the rice without salt or butter according to the package directions.

Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice into the skillet.

Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper halves in a 17 x 11-inch roasting pan.

Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover pan.

Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.