Cook ground beef, onion and garlic until browned. Add chili powder, salt, pepper, and tomato soup; simmer covered, 10 minutes. Add cheese and rice; heat until cheese melts. Cut peppers in half lengthwise. Remove membranes and seeds. Cook in boiling, salted water about 3 minutes. Drain. Place peppers in bottom of large PYREX dish and spoon ground beef mixture over. Bake for 25 minutes at 400 degrees. Sprinkle with parmesan cheese or cover with aluminum foil and freeze up to 3 months. To bake; partially thaw and bake for 45 minutes.