Preheat oven to 350°F. Cut a thin slice from the stem end of each pepper and set aside for garnish. Remove seeds and membranes; rinse. In large saucepan cook peppers in boiling water to cover 5 minutes; drain. In large skillet combine ground beef, onion and garlic. Cook over medium heat until browned, stirring occasionally. Drain excess drippings from skillet. Stir in rice, salt, and 1 cup tomato sauce; cook until heated through. Stuff each pepper with about 1/2 cup beef mixture. Stand upright in an ungreased baking dish. Pour remaining sauce over peppers. Cover and bake 45 minutes. Uncover and bake 10 minutes. Sprinkle with cheese; bake 5 minutes more. Garnish with pepper tops if desired. Makes 6 servings, 290 calories each. beef 06