Preheat oven to 350

Cut stems off of peppers. Remove seeds and membranes from inside.

In a large pot bring water to a boil, place peppers in and cook for about 2 minutes. Drain.

In a large skillet cook beef and onion, drain.

Add rice, salt, garlic, and 1 cup of tomato sauce and juice. Cook until hot.

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

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