Put half of the olive oil in a saucepan and heat. Add rice and sweat. Then add three cups of water and reduce the heat to half so that the rice simmer gently.
Peel and dice the onions. Wash and finely chop parsley and dill.
Wash the tomatoes and peppers, cut off the lid and clean or collect the inside of the tomatoes and puree.
Mix rice with parsley, dill, diced onion, remaining oil, salt and pepper.
Fill the tomatoes and peppers with the rice mixture, place on a greased baking sheet. Pour tomato juice and pureed tomatoes around the filled vegetables and bake everything in the preheated oven over medium heat for about half an hour to an hour.
If you like, you can also add one to two tablespoons of tomato paste to the rice mixture.
This recipe has been passed down by friends and does not claim to be marketed as an original recipe! It is therefore possible that one or the other housewife cooks it differently after her experience! This is especially true for the dill, which is my very personal touch.
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