4 lg. or 6 med. peppers
1 lb. bulk pork sausage
1/2 c. chopped onion
1 1/2 c. cooked rice
8 oz. shredded mild cheddar
2 med. tomatoes, chopped
1/4 c. water

Remove tops, seeds, and membranes from peppers; chop tops. Crumble sausage into skillet; cook with onion and chopped green pepper tops. Drain off all excess fat. Stir in rice, cheese and tomatoes. Fill peppers with this mixture.

Arrange peppers in 9 inch square baking pan. Add water. Bake in preheated 375 degree oven 45 to 60 minutes, or until peppers are tender.

NOTES: If peppers are very tall, use a covered baking dish or tent with foil.