*3 medium-sized bell peppers
*2 tomatoes, diced
*2 cloves of garlic, minced
*1 onion, diced
*1 tsp dried parsley
*1 tsp dried oregano
*2 tsp dried basil
*1 tsp salt
*2 cups white rice
*1 cup water
Preheat oven to 180 C (350 F).
Carefully remove the tops of the peppers using a sharp knife.
Remove the seeds from the peppers.
Reserve the tops.
In a skillet, sauté onion and garlic until the onions are transluscent.
You can do this in 1 tbsp olive oil, if it is a day when oil is allowed, or in ¼ cup water if it is an oil-free day.
Add diced tomatoes.
Saute 5 minutes.
Add rice, water, spices and salt.
Bring to a boil.
Simmer just at boiling, stirring occasionally, for five minutes.
Stuff peppers with rice.
Only fill the peppers half-way, because the rice will expand when baked.
Put the tops of the peppers back on and put peppers into a greased baking dish.
Sprinkle with salt.
Drizzle with olive oil, if using.
Bake 1 ½ hours.