Can stuffed peppers be made without lots of cheese and still be good?  Yes, the parmesan really is optional.  But if you're not completely anti-dairy, this particular cheese is a good one because its very flavorful and a little does go a long way.  In other words, you can get the tastiness of cheese without a thick, fatty layer of cheddar.  (Mmmmm, cheddar...)

Prep Time: 15 Minutes plus time to cook rice
Cooking Time: 45 Minutes
Yield:  4 Servings
Ingredients:
4 Green Bell Peppers
1 Tbsp Olive Oil
1 Small Onion, chopped
2 Large Tomatoes, diced
1 Clove Garlic, minced
1 Tsp Dried Oregano or 1 Tbsp Fresh
1 Tsp Sea Salt
½ Tsp Ground Black Pepper
1 Egg, lightly beaten
1 Cup Cooked Brown Rice
½ Cup Walnuts, chopped
¼ Cup Good Pitted Olives, chopped (I like the oil-marinated ones at olive bars in the grocery store)
Grated Parmesan Cheese, optional and to taste

Preheat oven to 350 degrees.  Bring a large pot of salted water to a simmer.  Cut tops off of pepper.  Remove seeds and membranes.  Chop edible parts of tops and set aside.  Place whole peppers in simmering water and cook for five minutes.  Drain and set aside.   Heat olive oil in a large pan over medium heat.  Add green pepper pieces (from tops) and chopped onion.  Saute for 5 minutes or until soft, stirring occasionally.  Add tomato, garlic, oregano, sea salt, and black pepper.  Stir to combine and simmer for about 5 minutes.  In a large bowl, combine egg, brown rice, walnuts, olives, and 1 cup of the tomato mixture and mix well.  You can also stir in a handful of grated parmesan at this point, if desired.  Stuff peppers with mixture and place into a baking dish.  Pour remaining tomato mixture over the peppers, sprinkle with optional grated parmesan and bake for 40 minutes.  Serve.