4 bell peppers
8 oz. sausage
1/4 c. chopped onions
1 1/2 c. cooked rice
2 c. shredded cheese
1 med. tomato, chopped

Preheat oven to 375 degrees. Remove tops, seeds and membranes from peppers. Crumble sausage into skillet; cook with onions. Drain excess fat. Stir in rice, 1 1/2 cups cheese and tomatoes. Fill peppers with sausage mixture; top with remaining cheese.

Arrange in 9-inch square baking pan; add 1/4 cup water. Bake for 30 minutes or until peppers are tender.