Stuffed Peppers

Prepare rice according to directions on package. Add peppers to large pot of boiling water after removing tops and seeds; reserve and dice tops. Boil for 3-5 minutes then drain and place in bowl of ice water to stop cooking. Invert on paper towels to drain and set aside. Meanwhile, brown meat and drain fat; add garlic and vegetables (included diced pepper tops) to skillet and cook until softened. Combine all vegetables, meat and rice with salt, pepper, herbs and ½ the tomato sauce (or more as needed). Spoon filling into peppers. Place in an ungreased baking dish and drizzle with remaining tomato sauce. Cover and bake 25-30 minutes or until peppers are tender. Top with cheese and return to oven until cheese melts.