Stuffed Green Peppers

Place the cut peppers in a large saucepan and cover with water. Bring to a simmer and cook 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water and set aside on paper towels to drain. In a skillet, heat the ground beef, onion and carrots and cook until no pink remains. Drain. Add the salt, pepper, rice, garlic powder and half of the tomato sauce. Stir well and spoon into the peppers. Top with the other half of the tomato sauce, and cheese, if desired. Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm.