Irmgard's Stuffed Bell Peppers

I got this recipe years ago from my sister but have made a few changes to make it my own.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 6  medium green bell peppers
• 1  lb lean ground beef
• 1⁄2 cup  chopped onion
• 2  minced garlic cloves
• 1  teaspoon  italian seasoning
•  salt and pepper
• 1 (19 ounce) can stewed tomatoes
• 1 (14 ounce) can tomato sauce
• 1⁄4 cup water
• 1  cup  raw long grain rice
• 4  ounces  shredded mozzarella cheese

Directions

1. Cut the tops off of the peppers; remove the seeds and membranes.
2. Parboil 5 minutes; drain.
3. Saute the beef, onion and garlic in a large skillet until lightly browned; add a little oil if the beef is very lean.
4. Add the Italian seasoning, salt, pepper, stewed tomatoes, 1/2 can tomato sauce, water and rice; stir well.
5. Bring to a boil; reduce the heat to low.
6. Cook, covered, for 15 minutes.
7. Place the peppers in a 2-quart casserole; stuff with the meat mixture.
8. Spoon any remaining meat mixture around the peppers; top with the remaining 1/2 can tomato sauce.
9. Cover; bake 30 minutes in a preheated 350 degree F oven.
10. Uncover; top with shredded mozzarella.
11. Cook for 10 minutes to melt the cheese.