Tomatoes and Bell Peppers with Rice Recipe

1. Wash the tomatoes and bell peppers. Cut off the tops and hollow them out. Collect the tomato pulp.

2. Peel and finely chop the onion. Sauté it in a saucepan with a teaspoon of olive oil.

3. Add the tomato pulp, well-rinsed rice, and a glass of water.

4. Wash and slice the mushrooms, then mix them with the rice.

5. Add the cloves, pepper, nutmeg, a pinch of Sucaryl, and cook for twenty minutes, checking that it doesn’t stick.

6. Integrate the breadcrumbs and parsley into the mixture.

7. Fill the tomatoes and bell peppers with this stuffing. Cover them with their caps and place them in an ovenproof dish.

8. Peel the potatoes and cut them into quarters. Distribute them in the dish, using them to keep the bell peppers upright.

9. If there is stuffing left, distribute it in the dish. Moisten with a glass of water.

10. Add the margarine. Give a twist of pepper and bake at medium heat for half an hour.

Serving Method:

1. Arrange the Dish: Arrange the stuffed tomatoes and peppers in a serving tray beautifully.

2. Cheese Sprinkle: Sprinkle the tomatoes and peppers with a light dusting of your favorite cheese. You can use mozzarella, parmesan, or any other type that suits your taste.

3. Garnish: To add a lovely finishing touch, you can garnish the dish with some fresh parsley or dill.

4. Presentation: Serve the dish and add a final touch by placing it on the table with fresh bread or a side salad to complete the dining experience.