1. Preheat oven to 350ºF.
2. In a large skillet heat the olive oil over medium heat. Add the onion and cook, stirring occasionally until softened, 2-3 minutes. Add the beef, salt, pepper, and garlic. Cook stirring occasionally until beef is cooked through, 6-7 minutes. Drain the fat and discard. Stir in cooked rice and 2 cups of the tomato sauce. Taste and add more salt and pepper, if desired.
3. Cut a thin slice from stem end of each pepper to remove the top. Remove seeds and membrane. If your pepper is wobbly, cut a thin slice from the bottom so it stands erect.
4. Stuff Peppers with beef mixture and place in a 9×13″ baking dish.
5. Bake until peppers are tender, 40-45 minutes.* To test if peppers are tender, stick a toothpick in near the top of the pepper. If it slides through the skin easily, then it’s ready.
6. Remove peppers from the oven. Top each peppers with a heaped tablespoon of tomato sauce. Divide the cheese among the peppers, sprinkling it on top of each one. Return to the oven and bake until cheese is melted, about 5 minutes longer.

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