Preheat oven to 400 degrees Fahrenheit.

Grease the cut side of the peppers or lightly grease the baking sheet and place peppers cut side down (I once made the mistake of using a spray--and clean up was a pain. As you can see from the picture, I like my stainless steel to shine!

Roast the peppers in the oven for 20-30 minutes. I use the shorter time as I don't want the peppers to flop and I like them a bit more al dente. At the longer time, they will be very tender and the skins may even brown.

While the peppers are roasting, heat the olive oil over medium-high heat and saute the onion until translucent and add beef crumbling well. I use a wooden spatula, but keep meaning to try a zig-zag potato masher like Rachel Ray.

Add salt and pepper to taste.

Drain well (I blot with 3 paper towels, more if I bought 80-20).

Toss seasonings with diced tomatoes and add tomatoes to the beef mixture and mix well.

Next add the rice and mix well, and finally, add the cheese and mix well again (I put some aside to "cap" each pepper).

In a baking dish, place peppers cut side up and fill with the beef, rice and cheese mixture. Based on how big the peppers are, stuff loosely or cram carefully until you fill in all those nooks and crannies and fill them equally! Top with a sprinkling of cheese if you put some aside.

Cook for an additional 5-10 minutes, until heated through and cheese cap has golden brown spots. I reduced the temperature to 375 and the cheese did not brown enough (but the family was impatient and wanted to eat their masterpieces!). Enjoy!