Instructions: Neatly slice the top off each pepper and remove the seeds; be sure to reserve the tops.

Prepare yellow rice as directed on package.

Meanwhile, brown the beef or turkey with the chopped onion and cumin in a large skillet over medium heat. When meat is brown and onions are translucent, add the tomatoes and cooked yellow rice.

Spoon the meat-and-rice mixture into the peppers. Place peppers in 9-inch by 11-inch baking dish with about a half-inch of water. Top the stuffed peppers with grated parmesan cheese, and replace the top of each pepper.

Cover with aluminum foil and bake for 35 to 45 minutes in a 350-F degree oven. Serve warm.

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