Seed and chop the green bell peppers.
In a large skillet, brown the ground beef with the minced onion, garlic powder and chopped bell peppers. Drain and return to the skillet. Stir in the drained diced tomatoes, tomato sauce and Italian seasoning. Combine well and bring to bubbling over medium low heat.
Stir in the rice with the hot water. Return to bubbling, then stir once and cover with tight fitting lid. Let cook for 18 to 20 minutes, or until rice is tender. Season with salt and pepper to taste. (Note: if you wish to use brown rice, cook it separately and combine the the beef-pepper mixture once it is bubbling.)
Top with shredded cheese.
Prepare the salad.
Serve Unstuffed Peppers with salad.