Stuffed Bell Peppers

1 lb ground beef
1 small onion diced
2 bell peppers cut in half and seeded
1 bell pepper diced
2 cups cooked white rice
2 8oz cans tomato sauce
1/2 tbsp garlic salt
1 dash black pepper

Boil the bell pepper halves for two minutes to soften and set aside. (I suggest boiling in the water in which the rice is cooked)
Brown ground beef and drain oil. Add garlic salt, black pepper, onion, diced bell pepper and cook until onions are soft. Add rice, 1 can of tomato sauce and cook over medium heat until warm.
Place the bell pepper halves in a casserole dish and stuff the peppers. Use the remaining rice mixture to surround the peppers. Pour the can of tomato sauce over the dish and cook for 30 minutes on 375°.
Before serving, cheddar cheese can be used to top off the dish.