Quarter peppers. Cook in 2 cups water til soft. Put peppers in buttered 9 x 13 inch baking dish.
Bring 2 1/2 cups water to boil and add the rice and salt. Stir, reduce heat, cover and simmer 20 minutes til liquid is absorbed.
Fry the beef, onions, garlic clove, salt, pepper and optional chili powder in skillet over medium heat. Break up meat and fry til cooked. Drain grease. Mix in cooked rice and tomato sauce. Spoon meat mixture over peppers and sprinkle on cheese. Top with salsa. Bake uncovered in oven at 350 for 30 minutes. Mexican rolls or cornbread goes great with this dish.