Cook the rice according to package directions or in a rice cooker.
While the rice is cooking, wash the peppers, cut the tops off, and hollow them out.
Cut the mozzarella into small cubes.
Brown the ground beef in a skillet. Drain the liquid and add a dash of salt.
In a large bowl, mix the ground beef, rice, mozzarella cubes, Parmesan or Romano cheese, tomato sauce, and salt.
Fill each pepper with the mixture.
Place the peppers in large pots with about two inches of water. Cover the pots and cook on medium flame about 35 minutes. (Check the peppers periodically and replace the water in the pots if needed.)
The peppers are ready when a knife slides easily through the sides.
Notes
The peppers are ready when a knife slides easily through the sides.