Split peppers in half lengthwise, remove seeds, drop into boiling water. Turn off heat and let stand 5 minutes; drain and arrange peppers in baking dish. Saute onions in butter 5 minutes. 1/2 c. precooked instant rice 1/2 tsp. salt 2 (8 oz.) cans tomato sauce 1/2 c. dry white wine 1/4 lb. sharp Cheddar cheese, grated