4 green, red or yellow peppers
8 oz. pork sausage
1/4 c. chopped onion
1 1/2 c. cooked rice
2 c. (8 oz.) 100% natural Kraft mild Cheddar cheese, shredded
1 med. tomato, chopped

Preheat oven to 375 degrees. Remove tops, seeds, from peppers. Crumble sausage into skillet. Cook with onion, drain excess fat. Stir in rice, 1 1/2 cups cheese and tomato. Fill peppers with sausage mixture; top with remaining cheese. Arrange in 9 inch square baking pan. Add 1/4 cup water. Bake 30 minutes or until peppers are tender.