Growing up in Arkansas stuffed bell peppers were a staple meal during the summer. I made a slightly healthier version since Grant is all P90X right now. They turned out amazing!
Start by cutting the tops off of 3-4 bell, red, or assorted peppers and set the bottoms to the side. Dice the tops, excluding the stem, into bite sized pieces.
Dice 1/2 of an onion and saute' the pepper tops and onion in a Tablespoon of butter over medium heat for about 10 minutes or until soft. Add to skillet 1/2 lb of chicken sausage (ground beef, super yummy regular sausage, or whatever sounds good to you) Cook with onions and peppers until sausage (meat) is fully cooked.
Drain any excess grease from pan. (there will not be any if you use chicken or turkey sausage and you may need to add a little olive oil to help these lean meats cook) Reduce heat to low and add 1 can of diced tomatoes with juice.
Let all this simmer while you cook 1 cup of rice. Once rice is steamed and ready, add to tomato mixture and salt and pepper to taste. Fill the empty pepper bottoms with the mixture, spreading any extra into the bottom of the cassarole dish. Top with parmasean cheese or cheddar (more fattening but delicious!) and bake at 350* for 15-20 minutes. Enjoy :)