Stuffed Bell Peppers

Stuffed Bell Peppers
4-5 large bell peppers
1 lb. ground beef, cooked and drained
1 can diced tomatoes
2 - 6 ounce cans tomato sauce
1 cup cooked white rice
8 ounces chedder cheese, shredded
1 tsp. garlic salt
1 tsp. pepper
      Cut the bell peppers in half, lengthwise and remove the seeds. (I prefer to make them more like "boats" instead f cutting the top off and filling the whole pepper.) Place them in a large pot of boiling water and cook for 10-12 minutes until softenened. When slighty soft (not mushy) remove the peppers from the water and place them in a 9x13 baking dish.  In a large frying pan cook the ground beef, drain any grease and add the tomatoes, tomato sauce, rice, garlic salt, and pepper and mix together.  Divide the cheese in half and put half into the bottom of the empty peppers.  On top of the cheese spoon the meat mixture into each pepper.  Top with the remaining cheese and bake at 350 for approximately 20 minutes until the cheese is melted and starting to brown.  If you make this ahead, which I often do, and refrigerate it, then you will want to bake it for 35-45 minutes.