Heat ice to 350 degrees. Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and outside. Cool peppers in the boiling water 5 minutes. Drain.
Cook and stir ground beef and onion in medium skillet until onion is tender. Drain off fat. Stir in salt, garlic salt, rice and 1 cup of tomato sauce; heat through.
Lightly stuff each pepper with 1/2 cup meat mixture. Stand peppers upright in ungreased baking dish, 8x8x2 inches. Pour remaining tomato sauce over peppers. Cover; bake 45 minutes. Uncover; bake 15 minutes longer.
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