Brown rice vermicelli on medium heat with 2 Tbsp. butter or margarine and chopped onion. When vermicelli is golden brown, slowly add water, stirring. Add canned tomatoes. Bring mixture to a boil, stirring frequently. Reduce heat and simmer about 20 minutes or until rice is tender, stirring VERY frequently.
Cut the top off of the clean peppers, washing out the seeds. Layer rice, cooked meat (if desired), and cheese in the pepper "bowls".
Place stuffed peppers on a cookie sheet and bake in a 350 oven until cheese is melted and peppers are done.