Preheat oven to 400 degrees.

Cut peppers down center along stem. Remove seeds and membranes.

Place peppers, cut side down, in a baking dish prepared with cooking spray. Bake for 20 minutes until peppers are tender.

Prepare rice mix as directed. When done, stir in 1/2 can of tomato sauce (4 ounces) and diced tomatoes. Combine.

Add seasonings to rice and tomato mix, stir well.

Remove from peppers from oven. Turn over peppers and stuff with 1/4 of rice mixture.

Pour remaining tomato sauce on top of rice and peppers. Sprinkle with shredded cheese.

Cover with aluminum foil and bake for 20 minutes.