1Fill a 4 Qt. pot with water and bring to a boil over high heat. Add a pinch of salt.
Cut the top off of each green pepper. Remove seeds. Cut each pepper in half vertically, forming two half shells. Cook for 5 minutes in boiling water. drain and set aside.
Preheat oven to 350 degrees.
2In a medium bowl, combine ground chuck, rice, one can of tomato sauce, seasonings and 1/2 C of cheese. Fill the pepper shells and place in a baking pan. Pour the second can of tomato sauce over the peppers. Top with shredded cheese.
3Cover with a piece of foil, sealing the edges against the pan. Bake for 50-60 minutes.