Stuffed bell peppers

This recipe is purposefully vague so that it can suit whatever ingredients are currently available. Here's the general idea:

Cook 1/2 c dry long-grain rice in 3/4 c water (15 minutes) in a small pot

Brown 1 lbs of ground beef in a large saucepan, then drain excess fat
Add 1/2 chopped onion, and cook until almost translucent
Add a couple chopped cloves of garlic
Add cooked rice
Add salt, pepper, chili powder, oregano, basic, etc
Add 1 can of diced tomatoes (or, hey, use fresh)
Cook a little longer, and season to taste

Cut 4 bell peppers in half. I like to cut them down the stem so each half still has some stem on it
Fill each half generously with the mixture, then top with grated Parmesan cheese. Put the filled bell peppers on a sheet, and cook in oven (or toaster oven) for about 10-15 minutes. I like the peppers to be a little firm, so I don't cook for too long.