Cut a thin slice from the stem end of the peppers to remove the top. Remove the seeds and membrane and rinse peppers. In a Dutch oven, cook the peppers in enough boiling water to cover for 5 minutes; drain.

Cook beef in a skillet over medium heat until browned, about 8 to 10 minutes. When the beef is almost finished, add the garlic, salt and pepper. When the beef is completely browned, add the rice and all but 6 tablespoons of the tomatoes, heat through. I don't measure the tomatoes that I reserve, I just use a regular tablespoon (not a measuring spoon) to reserve the 6 spoonfuls.

Preheat oven to 350°.

Stuff peppers with the beef mixture and place them standing upright in a baking dish sprayed with cooking spray. The size baking dish you will need depends on the size of your peppers, I used a 9" X 13" casserole dish. Spoon one tablespoon of the remaining tomatoes over each pepper.

Cover with foil and bake for 45 minutes. Uncover and top with mozzarella cheese, bake for 15 minutes longer or until peppers are tender.