4 red, yellow, or green bell peppers
1 pound ground beef or chicken
1/2 cup white onion
1 cup cherry tomatoes, chopped
1 1/2 cups shredded cheddar
Preheat oven to 400. Remove tops and cores/seeds from bell peppers and set aside. Season chicken or beef generously with salt and pepper. (If you have them, feel free to season the chicken with other spices, such as chili powder, cayenne pepper, or garlic powder.) Cook chicken or beef on medium until no longer pink, about 10 minutes.
Add onion, tomato, and 1 cup of cheddar to the meat and combine; let simmer 2 minutes. Stuff peppers with meat mixture. Top peppers with remaining cheddar. Place in an oven safe dish with just enough water to cover the bottoms of the peppers. Cover with aluminum foil and bake 35 minutes or until peppers are tender.