Clean out the peppers, how ever many you think you need. You can also use red/orange/yellow peppers, but I am rather cheap so I use green. Try to find the ones with wide bottoms, so that they will sit up. After you have removed all of the inside gunk, pat dry inside and out and sprinkle parmesan cheese in the bottom of the pepper. I used the shredded because that is what I had in the fridge, but you can use the regular grated if you want.
Brown ground beef and chopped sweet onion together, drain grease. Add one can of diced tomatoes, 1/2 cup water, 1/2 cup minute rice (I use brown), some worchestire (I use a lot of that but the recipe says 1 tsp). Cover and simmer about 15 minutes, or until the liquid is absorbed. Add shredded cheddar cheese, and I also added some shredded Romano because I had it in the fridge. Stir. Fill the pepper cups and sprinkle some extra shredded cheddar on top. Bake at 350 degrees for 25-30 minutes.
Now, I took this picture before the baking. I took another one after, but as you will see when you make this, they don't look as pretty after they are done baking so I'm going to use this one!! Also, the Velveeta in the background is not in this dish, I used it to make homemade macaroni and cheese as a side dish, which goes great with it by the way. Also, if you like your green pepper softer, you can boil it for a litte bit before you assemble the peppers. I don't like soggy veggies, though, so I didn't.